Bobby Van's Cuts Trans Fats

14/12/06 Bobby Van's Steakhouse has taken a bold stance by making a healthy switch to No-Trans Fat, Whole Harvest Culinary Oils.

In an effort to provide healthful menu options, lower food costs and increase kitchen efficiency, Bobby Van's is now using Whole Harvest Oils in a wide range of culinary applications.

Craig Jermin, Bobby Van's head chef is enthusiastic about the addition of Whole Harvest to its menus.

"We currently use Whole Harvest to prepare our salad dressings and are pleased with the flavor and texture of our food as well as the durability of the oil," said Jermin.

"But the most important advantage to Bobby Van's and our customers is the absence of trans fats and the fact that Whole Harvest Oils are non- hydrogenated," said Vincent Deuschel, Bobby Van's general manager.

Bobby Van's announcement comes amidst a backdrop of nationwide concerns regarding the dangers of trans fats.

New York City public health officials have recently called for a city-wide trans fat ban in all restaurants. And in recent months, the harmful qualities of trans fats have become front page news with the revelation that restaurant chains are becoming legal targets for their continued use of unhealthy cooking oil and with KFC and Wendy's' recent announcement of plans to switch to healthier oils.

In response to recent FDA regulations that all food labels list trans fat contents by 2006, the restaurant and foodservice industries have begun to look for low to no trans fat products which still hold up to traditional oils for flavor, feel and performance.

Many are turning to Whole Harvest for its all-natural approach that does not involve hexane, a flammable solvent typically used in the production of most commercial cooking oils.

Using a patented expeller-pressed process, the Whole Harvest line of culinary oils contains no trans fats, retains natural Omega-3's and Vitamin E, is flavor neutral and has an extended fry life in comparison to traditional oils.

In addition to being all-natural, the Whole Harvest line of commercial culinary oils is not hydrogenated, the process that actually creates harmful trans fats that have been shown to play a key role in the development of heart disease, diabetes and stroke.

"The Whole Harvest line of cooking oils offers a unique alternative to the standard cooking oils used throughout the restaurant and food preparation industries," said Earl Ellis, Chairman of Whole Harvest. "We unequivocally believe we have the very best product on the market and commend Bobby Van's for making a healthy switch."