Oil Switch Makes Wendy's Kids' Meal Nuggets & Fries Trans-fat Free
Beginning in August, Wendy's will switch to non- hydrogenated cooking oil for its French fries and breaded chicken items. The oil has zero grams of trans fat per serving.
Wendy's 6,300 U.S. and Canadian restaurants will adopt a new blend of corn and soy oil that will make its breaded chicken sandwiches, nuggets, and strips will have zero grams of trans fat. Depending on the serving size, trans fats in French fry offerings will range from zero to 0.5 grams. Because of the small serving size, Kids' Meal nuggets and fries will have zero grams of trans fat.
Wendy's says it is also working directly with its French fry suppliers to further reduce trans fats that occur as part of the par frying process at their facilities, with a goal of zero grams.
As part of an extensive year-long process, more than 370 Wendy's restaurants in Florida, North Carolina, West Virginia and Ontario, Canada have been testing the new cooking oil.
Wendy's use of the non-hydrogenated oil also means on average a 20 percent reduction in saturated fats in the breaded chicken items and French fries.
The changes to Wendy's cooking oil and chicken items will reduce TFAs for Wendy's breaded chicken and fries by an average of 95 percent.
Comments
Oh, thank goodness! I don't eat a lot of french fries, but when I do, my son also wants them. I feel so guilty about giving him anything like that, so it makes me feel better knowing that we'll have one "safe" choice.
Just found your site. I really like the content! Thanks!
Posted by: Missy | July 9, 2006 01:45 PM
Hi, Missy--
Yeah, don't you hate it when you really want something but you have to "set the right example"? I'm afraid to admit "coffee," "biscotti," and "cookie" were among Baby A's first words. That's my afternoon vice, and now she thinks it's normal, a given. Ooops.
Anyway, I've been doing more research on the challenge of removing trans-fats from fast foods. It seems there is a small difference in taste that consumers might have to get used to. And sometimes the consistency of the oil coverage on the product itself (the fry, for example) can vary. That can be a challenge for chains that need the food to taste the same and have a consistent "mouthfeel" across many locations.
But the oil suppliers are working hard to develop reliable, good-tasting products because it seems this is the way the industry is headed. Companies say their suppliers are working hard on new products and taste-tests.
Am hoping to do a Podcast on this topic soon....
So glad you found and like the site!
- Lea
Posted by: QSMama | July 10, 2006 05:07 PM