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Fast-food giant KFC is expected to announce the removal of cholesterol raising trans-fatty acids from its products by April next year, later today.
The chicken chain, which is owned by Pizza Hut parent Yum! Brands, plans to switch to soya bean oil use, dumping the artery-clogging trans fats found in the partially hydrogenated oil it currently cooks with.
KFC aims to make the changes initially at its 5,000 plus restaurants in the USA, but ultimately will introduce the change internationally.
New York City’s health board is currently debating whether to ban trans-fat use from all restaurants.
The New York Times has also reported that the board is considering enforcing a requirement to display calorie counts on some restaurant menu boards in the city.
Foodservice and fast-food companies need ‘to try harder’ on health issues >>KFC to ban smoking in all restaurants >>No more salt for KFC fries >>
By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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