Restaurants Avoid Trans Fat with High-Oleic Oils

Foodservice operators are preparing for the U.S. Food and Drug Administration’s move to phase out partially hydrogenated oils, a major source of trans fat in food, by switching to more healthful, higher stability oils such as high-oleic canola oil, reports Restaurant News.  “These products are high in monounsaturates, low in polyunsaturates and provide for long shelf life and a clean, neutral flavour. Of equal importance, they contain zero grams of artificial trans fat per serving.”