Want to eliminate trans fat, but are concerned your fried chicken won’t taste the same? Or that your baked goods won’t be as good? Not to worry – Omega-9 Oils are a great-tasting solution that is available now.

Omega-9 Oils are naturally stable, without the need for artificial hydrogenation, and offer the same great taste that consumers demand. For years, a majority of restaurants, foodservice, and food manufacturers have used partially hydrogenated oils because they were widely available and shelf-stable. But chefs and manufacturers who have switched to Omega-9 Oils found food has a light, clean taste that does not compete with natural food flavors or menu design.

• In a consumer taste study (88KB PDF) conducted by Jeffrey Gross & Associates, adults and teens equally preferred fries cooked in Omega-9 Oils to those in partially hydrogenated soybean oil, and significantly preferred Omega-9 Oil fries over those prepared in low linolenic soybean oil.

• In the sensory portion of a rotational frying study, consumers preferred fries, chicken, and fish fried in Omega-9 Oils to those fried in eight other commonly used oils, including partially hydrogenated soybean oil, low linolenic soybean oil, regular (RBD) soybean oil, partially hydrogenated canola oil, low linolenic canola oil, regular (RBD) canola oil, regular palm olein oil, and high oleic sunflower oil.

• These oils, made from Dow AgroSciences NEXERA™ canola and sunflower seeds, have a unique combination of high oleic (>70 percent) and low linolenic (<3 percent) fatty acids. This patented profile gives the oils their outstanding flavor and performance attributes.

So now that you know these oils offer the same great taste that consumers demand, let’s find out what makes Omega-9 Oils the healthier solution.

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