Wendy’s Changing to Non-Hydrogenated Oil

by Heather McLaughlin

In a move to reduce trans-fats from french fries and deep fried chicken products, Wendy’s Corp. is switching to a new corn and soy based oil.

This oil will be used in all North American locations (US and Canada) beginning in August 2006. It’s already being tested in 307 Wendy’s locations.

French Fries With No Transfats coming to a Wendy’s near you.

Changing over to this type of oil will reduce saturated fat levels in chicken and fries by 20%.
They have added other items such as baked potato chips and a yogurt granola cup to their menu so they are leading the way in offering healthier choices to consumers.

Rival McDonald’s announced that they were going to switch over to oils that were low in saturated and transfats, but have yet to do so.

Resource: Yahoo News