Switching to non-hydrogenated canola oil in our fryers
When research came out linking heart disease to fats, we converted all of our frying oil to canola oil. In addition, heart-healthy olive and canola oils are used for everyday salad dressings, and specialty oils are for other purposes (e.g., sesame oil for Chinese cooking). In 2004, a non-hydrogenated canola oil came on the market and Bon Appétit was the first food-service company to use it throughout all of our operations. The result is healthier food for our guests.