ARAMARK is trimming the fat with new trans fat-free oil

Lenoir-Rhyne College announced today that it has converted to a zero grams trans fat fryer oil (defined by the FDA as 0.5 grams per serving or less) in all of its dining locations on campus.  This announcement is in response to research, conducted by ARAMARK, Lenoir-Rhyne College’s dining provider, that shows consumers are more concerned than ever with their intake of trans fats.

ARAMARK worked with suppliers, dietitians and chefs to identify a product that provides the same great taste consumers enjoy in a non-hydrogenated corn and sunflower oil containing zero grams of trans fats.  The new trans fat-free oil is now being used at many ARAMARK-managed locations across the United States.

“ARAMARK is committed to identifying and providing a wide range of choices to help our clients and customers manage their consumption of trans fats and saturated fats,” said Kriss Smith, Food Service Director.   “After an in-depth product review, it’s clear that this new oil offers the best combination of value, performance, taste delivery and health profile.”

According to the 2006 ARAMARK Nutritional DiningStyles™ Research, 27% of American adults feel strongly about limiting their trans fats intake in meals purchased away-from-home, up from an average of 21% in 2005.  This research, a comprehensive, nationwide study of the away-from-home eating habits, nutritional preferences and perceptions of Americans, is conducted each year to better understand consumer preferences and tailor dining programs to fit consumer needs.

ARAMARK has been working with its registered dietitians and manufacturers to develop ways to identify and reduce both saturated fats and trans fats in recipe ingredients and prepared foods.  All packaged goods have trans fat information reported on the nutritional label in response to the January 2006 FDA regulation requiring prepared food manufacturers to provide the information.

© 2007 Lenoir-Rhyne College