Carolina Soy Products introduces
Trans Fat-Free Whole Harvest® cooking oils to Pacific Coast at Western Foodservice & Hospitality Expo, August 2 to 4 in Los Angeles
Whole Harvest offers a healthy new alternative to traditional hydrogenated frying oils. To avoid trans fats, schools throughout California have begun buying House of Raeford products par fried in healthy Whole Harvest.
(Raleigh, N.C., July 30, 2003…..) Restaurants, school systems and food preparers looking for a cost-effective alternative to standard artery-clogging commercial cooking oils should stop by booth 1372, August 2 to 4 at the Western Foodservice & Hospitality Expo in Los Angeles to learn about healthy Whole Harvest ® culinary and frying oils.
Whole Harvest is a revolutionary, trans fat-free alternative to traditional hydrogenated and partially hydrogenated commercial cooking and frying oils. Traditional hydrogenated cooking oils contain trans fats, known to contribute to coronary artery disease.
In addition to being much healthier than the standard oils, Whole Harvest is also cost-competitive and significantly less absorbent than the typical cooking and frying oils used by restaurants. Tests conducted at the Texas Engineering and Experiment Station have shown that products fried in Whole Harvest typically taste better than those cooked in traditional cooking oils.
And a recent independent study conducted through N.C. State University in Raleigh, N.C., concluded that foods par fried in trans fat-laden hydrogenated oils have much lower trans fat contents after being finish-fried in Whole Harvest.
Whole Harvest is made from soybeans and is rich in the Omega 3 essential fatty acids that have been associated with improved cardiovascular health. Whole Harvest also retains the natural Vitamin E found in soybeans. There are absolutely no animal products or byproducts used in the production of this product. Whole Harvest is pure, extra virgin vegetable oil.
This revolutionary new cooking oil is a product of Carolina Soy Products of Warsaw, N.C. The company has developed a patented process for making Whole Harvest cooking oils that does not involve the use of harsh chemicals. This natural process leaves the healthy components of the oil intact and yields a superior product that can be used in any baking or frying applications found in restaurants.
Whole Harvest is now being tested at restaurant chains across the country and has become the oil of choice at such industry icons as The Angus Barn, in Raleigh N.C.
House of Raeford now uses Whole Harvest exclusively to prepare the breaded turkey and chicken products they sell to schools and grocery stores nationwide – including schools throughout the Pacific Coast.
Sales of House of Raeford’s breaded and par fried chicken and turkey products increased 76 percent in 2003 after the company began announcing that its products are cooked in Whole Harvest – and as a result – contain no trans fats.
For additional information on Whole Harvest, you can call Glenna B. Musante at (919) 782-2360 or go to www.wholeharvest.com.
Chef2Chef News Desk