Restaurateur are eager for high-oleic soybean oil

04/3/2012 | QSR Magazine

The U.S. restaurant industry is anticipating the arrival of high-oleic soybean oil, which is expected to have a longer shelf life while eliminating trans fats. "People want healthy, but they don't really want to sacrifice flavor. The idea is that we can offer a little healthier food without sacrificing any flavor," said Eric Justice, a vice president of culinary operations at an Asian eatery.

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