News on QSR, Restaurant and Food Service Trends from Minnesota

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The new high-oleic oil has been extensively tested - including for french fries of course. Lorin Debonte, Director of R&D, Specialties at Cargill (left) can be seen here testing french fries prepared in the new oil.
December 19, 2017
Cargill introduces a New High Oleic Canola Oil with 35% Lower Saturated Fat for Foodservice
Cargill introduces a new non-GMO high-oleic canola oil with a 35% lower saturated fat for foodservice. Herbicide tolerance (GMO) is available as an option (!!)
United States

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