Healthier Oil for Healthier Living - Dow Chemical [PDF]

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this health challenge by offering Omega-9. Oils, a healthier fat alternative that also maintains the performance and flavor required by foodservice operators.
Healthier Oil for Healthier Living

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iets are primarily made of three ingredients: proteins, carbohydrates and fats. Fats play an essential role in maintaining well-balanced nutrition and should make up 20-35 percent of a person’s total calorie intake.

Prior to 2005, foodservice operations prepared foods that were high in ‘bad’ trans and saturated fats, because these fats provided performance and stability that commodity vegetable oils did not meet. As rising medical evidence linked trans fats to heart disease and diabetes, government legislation was enacted to force labeling of trans fats. Some regional governments, such as New York City, enacted bans on trans fats. Foodservice operations were left searching for ways to remove bad fats from their menu items without sacrificing the performance and flavor. Dow delivered on this health challenge by offering Omega-9 Oils, a healthier fat alternative that also

Other Ways Restaurants are Making Their Menus Healthier

• Labeling menu items with nutritional information

• Focusing on fruits and vegetables • Highlighting seasonal flavors and foods

• Optimizing portion sizes by providing options such as half-entrees

• Offering a choice of healthier sides • Adding more healthy proteins • Emphasizing healthy carbohydrates with whole grain and wheat breads, etc.

• Reducing salt and sodium by

flavoring with other seasonings

maintains the performance and flavor required by foodservice operators. Omega-9 Oils are derived from Dow AgroSciences’ NEXERA™ canola and sunflower seeds. These oils contain a high amount of heart-healthy monounsaturated fats, the lowest amount of saturated fat and zero trans fat. Since introduced to the market in 2005, Omega-9 Oils have replaced more than a billion pounds of bad fats from American diets. Omega-9 Oils also offer taste benefits. Sensory studies have demonstrated that consumers prefer French fries, chicken and fish fried in Omega-9 oils in comparison to products cooked in nine other oils. Chefs prefer Omega-9 Oils because they offer a light, clean taste that does not compete with natural food flavors.

Omega-9 Oils are a superior performing cooking solution, and can last up to two times longer in a fryer compared to other commonly used oils. This longer fry life leads to less frequent oil changes, reducing labor costs and packaging waste. This creates a more cost-effective solution for cost-conscious kitchens. Omega-9 Oils allow restaurants to meet today’s health standards while maintaining a healthy bottom line. Omega-9 Oils are an example of how Dow’s innovative solutions and modern plant science can develop healthier, more functional oils for the food industry and contribute health benefits to consumers around the globe.

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