Company News
FOR IMMEDIATE RELEASE
May 31, 2005
Carolina Company Launches Next Big Thing in Soy
Introduces ALL Natural No Trans-Fat Cooking Oils
(Warsaw, NC) - Whole Harvest Culinary Oils introduces the nation’s first naturally processed no trans-fat commercial cooking oil line. Using a patented expeller pressed process, the oils contains no trans-fats, retain Omega-3’s and vitamin E, are flavor neutral and have an extended fry life over traditional oils.
The process was developed over three years by a consortium of chemists and industry experts with guidance from Texas A&M. Bob Dawson, Chief Operating Officer at Carolina Soy Products, Inc., is spearheading the effort to bring Whole Harvest to market. With distributorships in 19 states across the south and eastern seaboard, and plans to expand the processing plant currently in operation in Warsaw, NC, Whole Harvest in inking a deal to be the exclusive oil of Ruth Chris’s steakhouses, one of the nations top steakhouses.
Whole Harvest Culinary Oil and Whole Harvest SmartFry® are made from 100 percent pure soybean oil and can be used for all cooking, baking and frying applications in restaurants or food processing facilities. Whole Harvest is also being used at Raleigh , NC ’s, Angus Barn restaurant (ranked as one of the top ten steakhouses in the United States ).
In addition to being all natural, the Whole Harvest® line of commercial cooking oils is not hydrogenated, the process that actually creates harmful trans fatty acids. Trans fatty acids play a significant role in elevating bad cholesterol levels that have been shown to play a key role in the development of heart disease and stroke.
In addition, Whole Harvest products retain naturally occurring Omega-3 essential fatty acids, which promote cardiovascular health. At the same time, Whole Harvest is competitively priced, plus independent tests show that Whole Harvest cooks up a superior-tasting food product.
“The Whole Harvest line of cooking oils offers a unique alternative to the standard cooking oils used throughout the restaurant and food preparation industries,” said Bob Dawson, Chief Operating Officer of Carolina Soy Products. “We’re very proud that the process is also environmentally safe.”
In response to recent FDA regulations that all food labels list trans fat contents by 2006, the restaurants and foodservice industries have begun to look for low to no trans fat products which still hold up to traditional oils for flavor, feel and performance. Many are turning to Whole Harvest for its all-natural approach.
Whole Harvest Culinary Oil is all natural, makes a great baking ingredient, is superior for sautéing and can also be used to make salad dressing. Whole Harvest SmartFry® is the same product as the Culinary Oil, but contains small amounts (1 to 2 parts per million) of a standard anti-foaming agent used in frying oils, making it the perfect fried food medium.
Whole Harvest cooking oils are cost competitive and cost effective -- with longer shelf lives and fry lives -- than the leading standard hydrogenated cooking oils, according to independent tests conducted by Texas A&M University . The Texas A&M tests also showed that Whole Harvest is significantly less absorbent than the leading commercial frying oils, creating a better-tasting food product.
Furthermore, the patented process used to make Whole Harvest Oils does not involve hexane, a flammable solvent typically used in the processing of most commercial cooking oils. Hexane gases are released into the atmosphere every day in the United States as a byproduct of the traditional methods for manufacturing cooking oil.
By not using harsh chemicals or hydrogenation, Whole Harvest oils have not been stripped of their natural Omega-3 fatty acids or Vitamin E and the process produces no harmful by-products.
For more information on Whole Harvest, please contact us at 1-877-Soy-Oils or complete our contact form. You can also go to www.wholeharvest.com.