Foodservice operators are leading the revival of fries by offering variations that include unique seasoned salts, loaded fries, new potato cuts, and potato alternatives.
The key to capitalizing on these delicious trends is using high oleic soybean oil in your fryer to produce french fries with the color, taste, and texture preferred by consumers.
Menu mentions of non-traditional French fries are up:
- Sweet potato fries: +17.5%
- Loaded fries: +9.9%
- Poutine: +8.8%
Source: MenuMonitor 2017
Diners prefer french fries
cooked in high oleic soybean oil.
In a qualitative study by QUALISOY and Product Dynamics, more than 100 participants compared french fries prepared in high stability oils on various sensory attributes such as flavor, aroma, texture, and appearance. The majority of consumers indicated a strong liking for french fries fried in high oleic soybean oil:
- Neutral flavor profile
- Produces fries with the familiar flavor profile of soybean oil
- Natural flavor of fried items comes through
French fries that
and have fewer calories.
Using high oleic soybean oil can improve the appearance, taste, and texture of french fries. It can also lower the calories.
Firebirds Wood Fired Grill sent items fried in high oleic soybean oil and conventional soybean oil to Silliker, Inc. to evaluate nutrient content, calorie composition, and oil pickup levels. French fries prepared in high oleic soybean oil had 6% fewer calories than those fried in conventional soybean oil
Plus, high oleic soybean oil delivers additional better-for-you benefits that diners demand:
- 0 grams trans fat
- Lower saturated fat
- 3X the beneficial monounsaturated fatty acids (MUFAs) compared to conventional soybean oil
Save operational costs
with high oleic soybean oil.
Americans eat an average of 115.8 pounds of potatoes each year. More than two-thirds of that includes french fries, chips, and frozen and processed potatoes. Potatoes are on 97% of U.S. restaurant menus. So if you offer a variety of potato dishes in your operation, chances are you are frying a lot of spuds.
Switching your fryer oil to high oleic soybean oil can help you save on operational costs because it offers extended fry life and longer deep clean intervals compared to commodity oil.
When tested against conventional soybean oil, high oleic canola oil blends, high oleic sunflower oil, and mid oleic sunflower oil, high oleic soybean oil presented one of the lowest levels of Total Polar Material percentages, which measures polymer formation and is an indication of fry life.
High oleic soybean oil can withstand higher temperatures as well—up to 375 ºF—without degrading the oil or producing rancid notes, while also extending fry life.