FOODSERVICE E-KIT

Woman Stir-Frying Oil with Broccoli Pepper and Shrimp
• Increased stability for high-heat applications (smoke point 465°F)
• Long-lasting fry life
• Lowers the level of saturated fat in foods*
• Lower oil pick-up* test samples available
CONSIDER THIS
While improving nutrition, maintain popular menu options by simply switching out your cooking oil. Foods and oils with unhealthy nutrition profiles are increasingly less acceptable to both regulators and consumers.
NUTRITIONAL ATTRIBUTES TO PASS ON TO YOUR CUSTOMERS

• 0g trans fats
• 20%-60% less saturated fat*
• Helps consumers meet the 2010 Dietary Guidelines for Americans
• 70+% monounsaturated fat (MUFAS)*
*when compared to conventional soybean oil
Graph: Significant Reduction, Trans and Saturated Fats; High Oleic Soybean Oils Target Food Uses; New Soybean Oils Coming to Market

NEW CHEF-INSPIRED RECIPES

Taco Oil
Crispy Fish Tacos with Kimchi Share with a Chef