Denny's one of North America’s largest family
restaurant chains, announced an aggressive plan for eliminating
trans fat from its menu items today. The plan includes changing its
frying oil as well as the margarine products used in food prep in
restaurants, and working with food manufacturers. Based on final
testing that is now underway, the company anticipates rolling out a
non-trans fat alternative fry shortening system wide in its more
than 1,500 restaurants as early as the first half of 2007.
'As the nation's largest family restaurant company, we are
unwavering in our commitment to doing what is right for our
millions of guests. We have been working diligently to address the
important issue of trans fat in the foods we serve,' said Peter
Gibbons, Denny's VP of Product Development. 'In just the past six
months, we have made significant progress on the elimination of
trans fats in our fry shortening while maintaining the flavor and
texture of the foods prepared in our kitchens.'
'Our comprehensive approach to eliminate trans fats from products -- wherever they may be introduced in the supply chain -- is another demonstration of Denny's commitment to our guests,' Gibbons said.
Gibbons noted that Denny's is among the first to extend the elimination of trans fats to include margarine products. He said the company is currently in the initial phase of testing on reformulated trans-fat free margarines, and is planning to begin the second phase of alternative margarine product testing in 2007.
