Getting the Fats Out: The Next Generation of Healthy Oil

You’ve probably heard the recent news about possible trans fat bans in cities like New York City and Chicago, and wondered what all the commotion was about. Well that commotion is, in fact, a plea for the health of restaurant-goers nationwide.

Trans fatty acids, also known as trans fats, are artificial fats that are prevalent in many foods, such as French fries, fried foods, and other snacks. Produced during the hydrogenation of vegetable oils, the process that increases stability, trans fats are now on the chopping block at restaurants. These fats contribute to elevated cholesterol levels and an increased risk of heart disease.

Next generation canola and sunflower oils from Dow AgroSciences enable restaurants and foodservice to immediately cut harmful trans fat from their foods, while also lowering saturated fat, without compromising taste or oil performance. Whether preparing fried chicken or potato chips, these Healthier Oils can be the solution to getting bad fats out of our diet.

Restaurants and foodservice are already seeing the benefits of this unique new oil, and are working to convert their operations to use it. They include Taco Bell, The Compass Group, Memorial Sloan-Kettering Cancer Center, Church’s Chicken of Vancouver, Bon Appetit, BurgerVille, Ina’s Kitchen, Fatz Café, Rush University Medical Center, and KFC Canada, to name a few. And while they have already made the switch, many others are currently in tests to confirm for themselves what many already know – that Dow AgroSciences’ Healthier Oils deliver healthier foods without compromising taste or oil performance.

For more information about Dow AgroSciences’ Healthier Oils, please visit www.longlifeoils.com.