News
Omega-9 Oils have been making news as the solution for restaurant owners, chefs, and food manufacturers to eliminate trans fat, lower saturated fat, and increase heart-healthy monounsaturated fat in their foods. From the Chicago Tribune, The Wall Street Journal, and PBS’ ‘Nightly Business Report,’ to a variety of food trade publications, including Food Business News, On-Campus Hospitality, and QSR Report, they’re all reporting on the benefits of Omega-9 Oils.
Looking for more information about Omega-9 Oils? Check here for the most recent news!
News Releases
February 26,2008
Daphne's Says "OPA!" to a Zero Trans Fat Menu
Daphne's Greek Cafe announced today that it has converted each of its more than 80 locations throughout California, Arizona, Oregon, and Colorado to Nutra-Clear™ NT cooking oil from Bunge Oils.
December 20, 2007
Dow AgroSciences Applauds Restaurant Industry's Efforts to Serve Healthier Foods
The release of data from Health Canada Trans Fat Monitoring Program shows that progress is being made by the restaurant industry to eliminate trans and lower saturated fat from the Canadian diet.
August 2, 2007
Associated Food Stores Cut Trans Fat, Lower Saturated Fat From Fried Items
Associated Food Stores, operator of groceries throughout eight Mountain West and Western states, announced today that it has converted all 350 of its grocery delis to Nutra-Clear NT™ cooking oils from Bunge Oils.
July 4, 2007
Yee-Ha! Stampede Serves Up Same Great Taste Using Zero Trans Fat Oil
Visitors to the "Greatest Outdoor Show on Earth," the Calgary Stampede, will have healthier food options to choose from thanks to the Stampede's decision to remove trans fat cooking oils from deep fryers.
June 6, 2007
CKE Restaurants Have an Appetite for Omega-9 Canola Oil
CKE Restaurants, Inc. announced today that its Carl's Jr.® and Hardee's® restaurant chains are converting to Omega-9 Canola Oil from Dow AgroSciences.
January 8, 2007
Biscuitville Customers Wake Up to Healthier Breakfasts
Biscuitville, home to the tastiest breakfasts in the South, announced today that it has converted all 50 of its stores to new Omega-9 Oils.
Industry News
September 2008
Chef, "The Invisible Ingredient. Invisible no more: Your cooking oil is now one of the most important ingredients in the pantry"
From the article: When switching to a trans fat-free oil, you must pay attention to other fats, as many trans fat-free oils have an increased level of saturated fats. Dow AgroSciences – which develops and sells specially bred canola and sunflower seeds to oil manufacturers, who then crush them to make the final product – has created seeds, called Nexera, that yield an oil with zero trans fat, the lowest saturated fat levels among oils and high levels of monounsaturated (omega-9) fat. The oils, called Omega-9s (www.omega-9oils.com), are offered by Bunge’s Nutra-Clear NT, Richardson Oilseed Limited's Canola Harvest HiLo, Ventura Foods’ Mel-Fry Free and ACH Food Co.’s Frymax ZT."
January 9, 2007
WXII-TV (Greensboro/Winston-Salem, N.C.), “Biscuitville Drops Trans Fat”
Biscuitville, home to the tastiest breakfasts in the South, announced today that it has converted all 50 of its restaurants to Nutra-Clear NT™ cooking oil from Bunge Oils.
From the coverage: “Biscuitville has announced that all of its 50 restaurants will stop cooking with trans fat. Instead, the company will now use Nutra-Clear NT--a zero-trans-fat canola oil. Biscuitville says the new oil has the lowest saturated fat levels among the new trans-fat alternatives, and has a high level of heart-healthy monounsaturated fats. Biscuitville says it will cook its fried food including french fries and fried chicken filets in this new canola oil.”
December 12, 2006
Food Business News, “Pressure Tightens on Trans Fat Reduction”
With restaurants nationally searching for a zero trans fat solution, Omega-9 Oils are offered as a solution, noting that they are also low in saturated fat, and high in heart-healthy monounsaturated fat.
From the article: “‘In our hurry to replace trans fat, we must ensure that we are not simply returning to the palm oils and other saturates, but find healthier, sustainable alternatives,’ said Sheila Weiss, a registered dietitian and the director of nutrition policy at the National Restaurant Association, Washington, in her Oct. 30 comments to the New York City Department of Health and Mental Hygiene.”
December 10, 2006
Chicago Tribune, “Taste Tests a Virtual Tie”
One of Chicago’s favorite restaurants, Ina’s Kitchen, and their use of Omega-9 Oils passes the taste test against foods with hydrogenated oils.
From the article: “If trans fats get purged from some of Chicago's restaurant kitchens, will the food that hits the plate seem all that different?
Not really, at least according to an informal, unscientific taste test of carrot cake, french fries and fried chicken from area restaurants that had been prepared with and without trans fats.”
December 7, 2006
Nightly Business Report on PBS, “Ina’s Eliminates Trans Fat”
Ina Pinkney from Ina’s Kitchen uses Omega-9 Oils to fry, sauté, and even bake, much to the delight of their customers. Oil partner Bunge Oils is featured with Nutra-Clear NT™.
“…Canola oil is about 30 percent more expensive than partially hydrogenated vegetable oils, and some industry watchers think switching to trans-fat free oil on a grander scale could be difficult.
But Pinkney says the benefits of healthier cooking exceed the costs and she says cutting trans-fats could reinvigorate the restaurant industry.”
November 17, 2006
The Denver Post, “Taco Bell Ditching Trans Fats”
More than 4,200 Taco Bell restaurant locations throughout the United States are converting to heart-healthy Omega-9 Oils from Dow AgroSciences.
November 16, 2006
Associated Press, “Dow Boosts Crop Production for Canola Oil”
Dow AgroSciences announced that it would increase crop production of Omega-9 Oils, with capacity to meet demand of restaurants and foodservice.
From the article: “Dow subsidiary Dow AgroSciences LLC engineered the "high-stability" canola oil to have zero trans fat and lower saturated fat. Artificial trans fats are believed to increase the level of so-called "bad" cholesterol in the blood, clogging arteries and leading to heart disease.”
November 1, 2006
Chicago Sun Times, “Swap Shop – Trip for Taste Buds”
Chef Brian Williams at the Art Institute of Chicago enjoys using Omega-9 Oils because they have a light, clean taste that does not compete with natural food flavors or menu design.
From the article: “Williams, whose standard fall menu reveals his fondness for venison, rabbit, duck, pork, smoked trout, steamed mussels and root vegetables, is a fan of zero trans fat oils. He uses Nutra-Clear NT, a zero trans fat oil, in his professional kitchen and recommends home cooks substitute a vegetable oil or the lightest olive oil in his recipes. "I think it's important to encourage diners to eliminate trans fats," Williams explains.”
November issue, On-Campus Hospitality, “Finding a Healthier Fry”
Chefs at colleges and universities around the world, including those at American University, Georgetown University Law Center, Duke University, and MIT enjoy using Omega-9 Oils in a variety of applications, such as frying, sautéing, and even in salad dressing.
From the article: “Bon Appetit’s campus chefs are noticing the benefits as well, “Certainly there’s no difference in flavor and there’s no difference in terms of the application,” said Chef David Black, American University in Washington, D.C., which uses Nutra-Clear NT brand trans-fat free oil from Bunge Oils.”
October 30, 2006
Associated Press, “NYC Restaurants Scramble Over Proposed Trans Fat Ban”
As restaurants prepare to convert to healthier oils, Dow AgroSciences is prepared with production capacity of Omega-9 Oils– enough to replace about a third of the five billion pounds of partially hydrogenated oils used in foodservice annually.
From the article: “Dow AgroSciences, a maker of three types of zero-trans-fat canola and sunflower seed oils, said it has ramped up production capacity to 1.5 billion pounds a year - enough to replace about a third of the 5 billion pounds of partially hydrogenated vegetable oils sold annually in the U.S.”
June 12, 2006
QSR Report, “Oils Bring in the Customers”
Following the conversion to Omega-9 Oils by Church’s Chicken of Vancouver, owner/operator, Mono Moitra’s, customer-count increased, many of them thanking him for the switch.
From the article: “So 10 weeks ago, Moitra rolled out a trans-fats-free cooking oil produced by Dow AgroSciences. Since then, he’s seen a 6.6-percent increase in customer visits.”
June 7, 2006
The Wall Street Journal, “Why Trans Fats Are Still Dining Out”
Dow AgroSciences notes that it has oil supply and is further increasing production to meet the demand of restaurants in New York City and elsewhere.
From the article: “"We can produce a lot of oil. Last year, we grew more crop than we had actual demand for," said David Dzisiak, global business leader for oils at Dow AgroSciences…”
May 19, 2006
Chicago Tribune, “The Other Search for Oil; Foods Like Popcorn Shrimp, French Fries and Fried Mushrooms Are Getting a Bit of a Taste Makeover”
As restaurants search for healthier options, Jake Melnick’s in Chicago successfully tests oil from Dow AgroSciences, with great feedback from customers.
From the article: “"The taste wasn't really any different from any other product we have had," he said, noting that other than a slight color change, the oil had performed as well as the partially hydrogenated soybean oil currently used.”
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