McDonald’s New Zealand has taken a step forward with oil changes, resulting in a blend that is lower in saturated fat and virtually trans fat free.
In June 2004, the company’s restaurants changed to a vegetable cooking oil blend, with a trans fat level of less than 1%. Now its suppliers will be partially cooking products in non-hydrogenated canola oil, reducing saturated fat levels.
This latest change means a total reduction of more than 725 tonnes of saturated fat, or an 83% reduction in saturated fats compared to early 2004. We’d love to see other fast food chains follow suit (but remember, this isn’t an excuse to eat more fries!).
http://www.healthyfood.co.nz/articles/searchcategories?catalog_index=foodandnutrients_categories&vocabulary_term=fastfood&vocabulary_name=hfm.categories.foodandnutrients&pagesize=20
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