Firebirds Wood Fired Grill found that high oleic soybean oil offered a better color, improved taste, improved moisture retention, lower oil uptake and longer fry life in a three-week test of U.S. grown high oleic soybean oil.
Firebirds Wood Fired Grill, a collection of 49 restaurants known for classic American wood-fired grilled cuisine, compared the quality, functionality, fry life and taste of items fried in high oleic soybean oil to the restaurant’s current conventional cooking oil. Menu items were sent to food safety and quality leader, Silliker, to examine nutrient content, fat and calorie composition, and oil pickup levels. Initial laboratory nutritional analysis showed a reduction in calories and increase in moisture of foods fried in high oleic soybean oil.
“From the minute you put the high oleic soybean oil in the fryer to the last time you use it, it produces food with a consistent rich color.”
– Steve Sturm, Corporate Executive Chef, Firebirds Wood Fired Grill
“Initial lab analysis of foods cooked in high oleic soybean oil shows a 4 to 11 percent reduction in calories. A potential big nutrition win.”
– Pam Smith, RDN, Culinary Nutrition Consultant
Wing Barn
The Inn at Virginia Tech
JOIN COMPANIES MAKING THE SWITCH TO U.S. GROWN HIGH OLEIC SOYBEAN OIL