Sunflower oil an alternative for trans-fat reduction
March 24, 2009, Toronto – The B.C. government’s recent
decision to limit trans-fat in restaurants has left many B.C. foodservice
operators scrambling to obtain more information about which oil is the right for
their operation, according to a news release from the National Sunflower
“Choosing a trans-fat free oil such as sunflower oil is not
just a healthy option,” says John Sandbakken, international marketing director
for the National Sunflower Association. “Sunflower oil also ideal for frying,
since it has a high smoke point and requires fewer oil changes than traditional
oils, potentially reducing oil costs for operators.”
Sunflower oil customer friendly, as it is low in saturated
fat and high in healthy monounsaturated fats and will further help Canadians
who are trying to reduce their trans-fat intake.
For chefs who are interested in making the switch to trans-fat
free oils, the Canadian Restaurant and Foodservices Association has developed a
set of guidelines entitled, “How to reduce or eliminate trans fat from menu
items” that can be downloaded from their web site at www.crfa.ca.
“When the new regulations come into place in October, B.C.
restaurant operators can be assured that there is plenty of sunflower oil to
meet the demand,” continues Sandbakken.