For Taco Bell Corp. (Taco Bell) trans fat will soon be a thing of the past. The brand has decided to switch its more than 4,200 single brand US restaurants to a new zero grams trans fat canola oil for frying from a partially hydrogenated soybean oil.
As development efforts began more than two years ago with extensive consumer taste tests to preserve Taco Bell’s signature flavors, the transition to zero grams trans fat canola oil is already complete in more than 100 restaurants.
“We conducted a tremendous amount of consumer research to make this the right choice for our customers,” says Emil J. Brolick, chief concept officer and president of Taco Bell Corp. “We know our customers love the unique tastes and delicious flavors of Taco Bell, and soon they will be able to enjoy many of our menu items prepared in zero trans canola oil without any compromise in taste.”
Taco Bell already offers several menu items that contain zero grams of trans fat including Gordita Baja® – Chicken, Gordita Baja® – Steak and Gordita Supreme® – Chicken.
After converting to canola oil, Taco Bell expects more than 15 menu items will contain zero grams of trans fat including the signature Beef Crunchy Taco and Taco Supreme® as well as Chalupa Baja (Beef, Chicken, and Steak), Chalupa Supreme (Chicken and Steak), Chicken Ranchero Soft Taco, Cinnamon Twists, Gordita Supreme® – Steak, Grilled Steak Soft Taco and Spicy Chicken Taco.
All Taco Bell® restaurants are expected to be transitioned to zero grams trans fat frying oil by April 2007 nationwide.