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The new oil, which was developed by Dow AgroSciences, will be supplied by Bunge Oils. This type of oil will enable Taco Bell to maintain the unique taste that they are famous for, while offering more foods with less trans fat.
The new canola oil has unique attributes, including zero trans fat, lower saturated fat, and a high level of heart-healthy omega-9 monounsaturated fat.
“Because we are seeing an increase in demand for this ‘next generation’ oil, it’s a natural step for us to follow with additional production. It’s our business to supply those great tasting healthier oils that our customers are asking for,” says David Dzisiak, global oils leader for Dow AgroSciences. “We applaud Taco Bell for recognizing the benefit of getting trans fat out of American diets.”
The company estimates that the foodservice industry annually uses more than 5 billion pounds of partially hydrogenated soybean oil, which is high in trans fat and higher in saturated fat as compared with the new high-stability canola oil. Dzisiak says the Taco Bell conversion demonstrates that Dow AgroSciences and its oil suppliers will have the ability to begin to replace a significant percentage of those oils.
“It also illustrates our ability to help restaurants and foodservice establishments of any size begin to convert to healthier oils now,” said Dzisiak.
In addition to being great tasting, the U.S. Food and Drug Administration has recently announced a health claim for canola oil, saying "limited and not conclusive evidence suggests that eating about 1 ½ ablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."