Wendy’s International Inc. will switch over to non-hydrogenated oil for its French fries and breaded chicken items, in 6,300 restaurants in the U.S. and Canada by August. Wendy claims that this switchover will benefit the consumers by cutting down Trans fat by 95 percent. Research points out that non-hydrogenated oil is extracted from the kernel of corn and soybeans is zero and hence it is nil in Trans fats, and is colorless and odorless. However, Wendy is sure of its usage in salads, dressings and marinades and hence assures consumers of delivering the same taste at the same price with a Trans fat free oil.
Wendy has listed the nutritional profile of its food products, with a reduction of Trans fats in chicken nuggets, chicken sandwiches and chicken strips; decline in the percentage of Trans fats in French fries from 7 grams to 0.5 grams and the nullity of Trans Fats in the fries ordered in the Kids’ menu. This switchover by Wendy is second in row after the switchover of Frito Lays to Nu Sun sunflower Oil, but the only difference here is that in comparison to the sunflower oil, corn oil has a fragile shelf life and therefore Wendy is training its workers to use the new oil properly. However, if we consider the health factor corn oil is lowest in Trans fats in comparison to sunflower oil and hence customers can trust Wendy for a better deal.
