16305 Swingley Ridge Road, Suite 120
Chesterfield, MO 63017 email@example.com
"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
"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
“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.1 A potential big nutrition win."
– Pam Smith, RDN Culinary Nutrition Consultant
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.
“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 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
Donutologist, Interactive Entertainment Company Inc.
16305 Swingley Ridge Road
Chesterfield, MO 63017