We use only non-hydrogenated canola oil in our fryers to minimize the presence of trans-fatty acids in our food.
When research came out in the late 1980s 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, specialty oils 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.