Taco Bell Switching to Healthier Oil

Taco Bell Corp. will convert all of its more than 4,200 single brand U.S. restaurants to a zero grams trans fat canola oil for frying.

The decision to stop using partially hydrogenated soybean oil follows two years’ of development work with extensive consumer taste tests, Taco Bell said Thursday in a news release.

The transition to zero grams trans fat canola oil is already complete in more than 100 restaurants. All Taco Bell restaurants in the United States are expected to be transitioned to zero grams trans fat frying oil by April.

Taco Bell, a subsidiary of Yum! Brands Inc., called upon Dow AgroSciences to develop the zero grams trans frying oil, which will be supplied by Bunge Oils.