November 16, 2006
Dow AgroSciences Increases Production to Support Taco Bell Decision to Use New High-Stability Canola Oil
Following the fifth-largest quick-service restaurant chain’s conversion, Dow AgroSciences announces that they would further increase crop production in 2007, with capacity to provide more than one billion pounds of this new oil.

September 13, 2006
Church’s “Trans Free Chicken” Has Customers Flocking Through the Door
Mono Moitra, the owner/operator of 17 Church’s Chicken stores in British Columbia, grew tired of customers saying they wouldn’t eat his chicken because “it’s fried and full of fat,” so he decided to enlist a healthier frying oil.…one that has zero trans fat and lower saturated fat, and he and his customers have reaped the rewards.

August 22, 2006
Ina’s Sets (Fried) Chickens Free – Trans Fat-Free
In one of the most beloved restaurants in Chicago, chef/owner Ina Pinkney tested and converted to great tasting, and healthier oil. Everything from “The Best Fried Chicken in Chicago,” to her delectable carrot cake, uses the oil.

August 15, 2006
Rush University Medical Center “Loses the Trans Fat” in Kitchen and Cafeteria Food
In a move that made the cardiologists smile, Rush University Medical Center switched to healthier, zero trans fat oils from Dow AgroSciences in the medical center’s kitchen and cafeterias, benefiting patients and staff.

July 25, 2006
College and University Campuses Are Going Trans-Fat Free Without Compromising Taste or Performance
Studies conducted among college students show a new generation of zero trans fat, “high oleic” canola oils can ease the transition away from partially hydrogenated oils. That way, when they return to classes, they won’t just be cracking open new books, they’ll be cracking open new cafeteria menus, too ... menus that are trans-fat free.

June 26, 2006
The Food Processing Industry Can Now Offer Healthier Ingredients Without Compromising Taste or Performance
Studies show that a new generation of zero trans fat, high oleic canola and sunflower oils can ease the transition away from partially hydrogenated oils. New oils from Dow AgroSciences are exemplary alternatives to today’s partially hydrogenated oils.

May 23, 2006
Restaurants Can Now Offer Healthier Fried Foods Without Compromising Taste or Performance
Studies confirm that healthier oils, with zero trans fat and lower saturated fat, also provide great taste and long fry life. Simply switching to these new oils can deliver great taste and zero trans and lower saturated fats.

DowAgro Home  Privacy Statement  Internet Disclaimer  Help

(2009) ©Dow AgroSciences LLC
*®™ NEXERA, Omega-9 Oils Heart Trustmark, and "Healthier Oils. Healthier Business" are trademarks of Dow AgroSciences LLC