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Long John Silver's has announced its entire menu of fish, chicken, sides and desserts now boasts zero grams of trans fat. Today's announcement follows the company's pledge in August to transition all of its U.S. restaurants to trans fat-free cooking oil by the end of 2013.
According to a news release, the company changed its cooking oil to 100-percent soybean oil and made other menu adjustments to remove trans fat from its entire menu.
"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," said Mike Kern, CEO. "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."
In July, the Center for Science in the Public Interest slammed Long John Silver's for its use of trans fat in its Big Catch offering, calling it "The Worse Restaurant Meal in America." The chain then began collaborating with CSPI to achieve its goal of eliminating trans fats entirely within six months, a goal CSPI executive director Michael F. Jacobson called "ambitious."
"Long John Silver's successful transition from partially hydrogenated oils to trans fat-free alternatives is great news for its customers," Jacobson said.
Long John Silver's said the move to a menu with zero grams of trans fat is part of a broader evolution to a "more contemporary, relevant seafood brand, and part of an overall goal to encourage Americans to consume more fish as part of a healthy, balanced diet."
"Seafood is a recommended part of a balanced diet and eliminating cooking oils with trans fat makes our fish an even better choice for our guests," Kern said.
Read more about health and nutrition initiatives.
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