What's in an Ice Cream Cone?

I'm just the sort of nerd who wants to know who invented ice cream cones. A little research on the subject reveals that the first recognizeable ice cream cones were sold at the 1904 World's Fair in St. Louis. Several different fair vendors claim to have invented it. Whichever of them was first, the product took off immediately, with everyone suddenly in love with them. (Kind of like Twitter, but crispier.)

Cones were rolled only by hand until 1912 when a man named Frederick Bruckman patented a machine for rolling them. In 1928, he sold his business and rights to Nabisco.

Fast forward 85 years or so and step into a modern grocery store. The box of cones on the shelf you see in front of you is made by... Nabisco. (The box says "Comet" but that's a Nabisco brand.)

So I'd like to congratulate Nabisco on having the foresight to pony up for the 1928 rights.  Whatever you paid, Nabisco, it must have been worth it. Bruckman's heirs got the short straw on that one.

But don't get a swelled head, you mega food giant, because I have a question. Why on earth would you put transfats (partially hydrogenated oils) in an ice cream cone? Why? Surely the airy, slightly stale texture of a commercial wafer cone will not be irrevocably ruined by a healthier oil. You are really behind the curve on this one. Just fix it, will you? 

Pretty please?