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Food Companies

Better for food companies

The U.S. Food and Drug Administration mandated that the trans fat content of must be labeled as of January 1, 2006. By using oil from Vistive™ low-linolenic soybeans, food companies can reduce or virtually eliminate the need for partial hydrogenation in processed foods. This allows them to reduce or eliminate trans fat from their products—and show zero or lower trans fat on food labels.

Press Releases

• KFC Announces Switch To Zero Trans Fat Cooking Oil Following Two-Year Test For Same Great Taste

  All 5,500 KFC Restaurants in U.S. expected to be Converted by April 2007. LOUISVILLE, KY—KFC Corporation announced today it is converting all of its 5,500 restaurants in the United States to a zero grams trans fat cooking oil. The new oil, a low linolenic soybean oil, will replace the partially hydrogenated soybean oil in current use in KFC restaurants. The conversion, which follows over two years of extensive testing of oil options to identify the same taste profile, has already begun in many KFC restaurants and is scheduled to be completed by the end of April 2007 nationwide. (Read More)

• Kellogg Company Announces Major Initiative to Reduce Trans Fat in Foods; Invests in Newly Developed Low-Linolenic Soybean Oil

  BATTLE CREEK, Mich., Dec 09, 2005 /PRNewswire-FirstCall via COMTEX News Network/—Responding to the growing demand for foods without trans fatty acids, Kellogg Company (NYSE: K) today announced a major investment in new technologies that will make it possible to reduce or eliminate trans fatty acids while also minimizing the saturated fat content of its products. (Read More)