- Michael Jacobson, Executive Director, Center for Science in the in the macrocosm eye(predicate) Interest2, in June 2006.
We are pleased to announce KFC is switching to a zero trans fat planning oil for all of our hot up products. This conversion follows more than two years of extensive interrogation to identify an oil that provides all the same delicious sample as our original recipes with zero grams of trans fat. The great news is that KFCs fender Recipe and Extra Crispy chicken, along with the majority of our menu items at KFC, will have the same delicious judgement with zero grams of trans fat. This is a win-win for our customers.3
- Gregg Dedrick, President of KFC lodge, in October 2006.
Introduction
On October 30, 20064, KFC Corporation (KFC), a leading fast food restaurant chain, proclaimed that all its 5,500 restaurants in the United States (US) would start using cooking oil that did not contain trans-fatty acids5 (trans fats).
The company said that it would set back the partially hydrogenated soybean oil that was being used in KFC restaurants with a low linolenic6 soybean oil.
The use of this new oil has already started in several KFC restaurants and the switch over was pass judgment to be fully completed in the US by the end of April 2007.7
This announcement made by KFC was hailed as a victory for the consumer advocacy groups and nutrition experts who had been campaigning for a prohibition era on trans fats.
Over the years, the link between nutrition and illness has become a much debated topic in the media and public health domain. Though the World Health Organization,8 in 1997, declare the rising number of severely overweight individuals in the US as an epidemic, the cause for concern among consumers with regard to trans fats did not murder much momentum until May 2003 when a lawsuit filed against kraft Foods Inc. (Kraft Foods),...If you want to get a full essay, order it on our website: Ordercustompaper.com
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