Gone are the days when virtually all restaurant cooking oils contained trans-fats. Todays oils are predominantly vegetable based and are considered much healthier.
Several recent studies show that while other factors such as sodium and calorie content of French Fries remained fairly constant, the trans-fat content of French Fries declined over the past decade or so to become virtually undetectable. Summarized recently in Food Technology Magazine, three such studies which are supported by the U.S. Food and Drug Administrations recent notice on the Generally Recognized as Safe (GRAS) status of partially hydrogenated oils, provide further evidence that both food manufacturers (oils) and food service operators are moving steadily toward healthier menu options.
When we consider these improvements in trans-fat content along with the continuing innovations in food technology to reduce crinoline production in the frying process and nutrient improvements in white potatoes, it is increasingly apparent we can continue to eat our fries and feel good about it.
For information on the Kingston Fryer “America’s Ultimate Frying Potato” visit www.kingstonfresh.com or call (208) 522-4515.