Trans-Fat Free Oil

In 2005, Parkhurst replaced its cooking oil for French fries, chicken and other fried foods with trans fat-free oil to provide healthier alternatives to guests.  The overall move came on the heels of a growing concern by health experts over the link between trans fat and a higher risk of heart attacks and increased cholesterol levels.

To initiate the effort, Parkhurst partnered with Penn State University’s Center for Food Innovation to assess what manufacturer and fat-free product would best meet the company’s cooking and taste requirements for its dining service operations.

After more than a year of research and testing, Parkhurst selected trans fat-free canola oil that originates from seeds produced by Bayer Corp. In addition to being trans fat-free, canola oil also has only one gram of saturated fat per serving – an added health benefit, as well as a fresh, cleaner taste.

"Dining service companies like Parkhurst that switch to trans fat-free cooking oil are on the leading edge of providing healthy alternatives for guests," said Pete Bordi, Ph.D., associate professor, director, Center for Food Innovation, Penn State University.  "Plus, they are helping to address a growing concern in America about the dangers of heart disease and high cholesterol diets."

Cooking with trans fat-free oil is healthier and enhances the taste and quality of the fresh foods already served to customers.  This complements Parkhurst’s overall approach to provide more nutritious, less processed foods to customers and guests.