Testimonials


The Inn at Virginia Tech

Inn at Virginia Tech
The Inn At Virginia Tech Logo
The Inn at Virginia Tech – a conference, business meeting and events facility – tested the performance of high oleic soybean oil on its menu items and compared it to its current cooking oil, high oleic canola oil. 
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Making the Switch to High Oleic Soybean Oil

Jonathan Creger"Foods cooked in high oleic soybean oil have a better quality as far as texture, taste and color."

– Jonathan Creger

Executive Chef, The Inn at Virginia Tech

Max Kieback"High oleic soybean oil comes from U.S. farms, an important advantage for our operation."

– Max Kiebach

Director of Food & Beverage, The Inn at Virginia Tech

A locally sourced oil is also very important to the customers of The Inn at Virginia Tech, making high oleic soybean oil – which is U.S. grown – an ideal choice for the hotel and conference center. 

Firebirds Wood Fired Grill

Firebird Wood Fired Grill
Firebirds Wood Fired Grill Logo
Firebirds Wood Fired Grill, a collection of 37 restaurants known for classic American, wood-fired grilled cuisine, tested high oleic soybean oil on all of its fried menu items over a three-week period.
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High Oleic Soybean Oil Makes a Difference


“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
– 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
– Pam Smith, RDN

Culinary Nutrition Consultant 

Chefs Using High Oleic Soybean Oil
Firebirds Wood Fired Grill compared the quality, functionality, fry life and taste of items fried in high oleic soybean oil to the restaurant’s current cooking oil, a conventional 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 oil1

Foodservice Case Study Nutrition 1 Silliker, Inc. Laboratory Nutritional Analysis of Firebirds Wood Fired Grill menu items fried in high oleic soybean oil vs. conventional soybean oil. One-time sampling of fried menu items. August 2015. 

Additional Testimonials 

CupcakesDoughnuts

“I feel that high oleic soybean oil is the future! I look at high oleic soybean oil and say why isn't everyone using it?"
Emily Ellyn


 – Emily Ellyn
Chef, Food Network Star

"I was completely sold on the oil when I first used it. I won’t use anything else now. The oil enhances the taste of the donut.”

Todd Jones
 – Todd Jones

 
Donutologist, Interactive Entertainment Company Inc.