Screen readers: Two navigational links to follow.Skip to site navigation.Skip to page content.
The University of Iowa News Services
The University of Iowa News Services Home News Releases UI in the News Subscribe to UI News Contact Us

University of Iowa News Release

 

March 23, 2007

UI Residential Dining Switches To Asoyia Trans Fat-Free Cooking Oil

University of Iowa Housing's Residential Dining unit has announced it is now using Asoyia, a brand of trans fat-free soybean cooking oil, in its Burge and Hillcrest Market Place dining centers.

"We found Asoyia provides all the healthy benefits of a trans fat-free cooking oil without compromising the taste and appearance of the fried foods, which our customers are accustomed to," said Greg Black, director of UI Residential Dining. "We are pleased to have this Iowa-based company as one of our suppliers."

While food service establishments all across the country have been debating the benefits of trans fat-free cooking oils, Residential Dining made the switch over a year and a half ago. Another product was used at first, but with further study and review, considering factors such as oil quality, performance, and cost, Black and his staff concluded there was a definite health and economic benefit in switching to Asoyia.

The U.S. Food and Drug Administration and many industry and consumer groups have called for the identification, reduction and elimination of trans fats in prepared food because they have been linked with increases in "bad" cholesterol, which increases the risk of coronary artery heart disease and stroke.

Asoyia's soybean oil is made from soybeans with only 1 percent of linolenic acid. According to Asoyia company information, the low level of linolenic acid stabilizes the oil and eliminates the need for hydrogenation, and therefore eliminates the trans fats that are created when oil is hydrogenated. Asoyia, made from non-genetically modified soybeans, is lower in saturated fats and also cholesterol-free.

Asoyia is a limited liability corporation located in Winfield, Iowa, that grows and processes its low linolenic acid soybeans (developed at Iowa State University) into trans fat free soybean oil. The farmer-owned company was founded in 2004 by Vivan M. Jennings, a former ISU professor and associate dean and director of the ISU Agriculture Extension Service. Several restaurants and university food services across Iowa and the Midwest use Asoyia, according to company spokesperson Susie Zimmerman.

For additional information regarding Asoyia, see http://www.asoyia.com.

SOURCE: University of Iowa News Services, 300 Plaza Centre One, Suite 371, Iowa City, Iowa 52242-2500.

CONTACTS: Media: George McCrory 319-384-0012, george-mccrory@uiowa.edu; Program: Greg Black, director of UI Residential Dining, 319-335-3000, gregory-black@uiowa.edu; Susie Zimmerman, Asoyia, 301-229-0688, Susie@asoyia.com