Seafood chain Long John Silver's recently announced that its entire menu now has zero grams of trans fat due to a transition from partially hydrogenated cooking oils to 100 percent soybean oil in all of its U.S. restaurants.
The company worked collaboratively with the Center for Science in the Public Interest (CSPI), a non-profit health and nutrition watchdog and consumer advocacy group, to make the move to a trans fat-free menu in just six months.
“We are very pleased to improve the health profile of our entire menu and transition all of our fried products to trans fat free soybean oil,” says Mike Kern, Chief Executive Officer. “Whether choosing delicious baked or our classic batter-dipped fried fish, our guests can order with the confidence that their food has zero grams of trans fat.”
With last year's announcement by the Food and Drug Administration recognizing partially hydrogenated oil as no longer safe to use in food, this change comes at no better time.
Check out the slideshow above to discover more details about Long John Silver's switch to a trans fat-free menu.