AgWired

I’m going to feel a lot better about ordering KFC Extra Crispy from now on. KFC’s decision to move to low-lin soybean oil is getting a lot of media attention today.

KFC Corporation announced today it is converting all of its 5,500 restaurants in the United States to a zero grams trans fat cooking oil. The new oil, a low linolenic soybean oil, will replace the partially hydrogenated soybean oil in current use in KFC restaurants. The conversion, which follows over two years of extensive testing of oil options to identify the same taste profile, has already begun in many KFC restaurants and is scheduled to be completed by the end of April 2007 nationwide.

This announcement has made the folks at Monsanto very happy for some very obvious reasons.

Monsanto applauds today’s announcement by KFC that it will reduce trans fatty acids in fried foods at its chicken restaurants by using oil from low-linolenic soybeans. “We’ve been very pleased with the level of interest from food companies in using VISTIVE™ low-linolenic soybeans in their efforts to reduce trans fats,” said Jerry Steiner, executive vice president of Monsanto.

KFC is the latest company to announce the use of low-linolenic soybeans to reduce or eliminate trans fats in its products. Kellogg Company, for instance, announced last year that it is using oil from VISTIVE low-linolenic soybeans as part of a major trans fat initiative.

Post Update: This statement just came out from Qualisoy:

KFC’s commitment to this new variety is an important step in continuing the development of trait-enhanced soybeans that will offer increasing health benefits and functionality for foods. According to QUALISOY CEO John Becherer, “We applaud Yum Brands Inc. on its movement toward eliminating trans fats from Kentucky Fried Chicken (KFC) products by transitioning to a low-linolenic soybean oil. This is an important step towards making America’s favorite foods healthier.”

Well now, it’s about time you’re able to get a nice espresso when you drop off your grain. Can you say, “After you get done checking the moisture content can you fix me a nice cappuccino?” It looks like this fits into the “Energy” component of the CHS business. I know I need some each morning to get going. I put a little caffeine in me and some ethanol in my vehicle. In fact, I think I need another cup right now.

CHS Inc., a leading energy and grain-based foods company, announced today it has formed a joint venture with Mountain Mudd, LLC, which operates drive-thru specialty coffee kiosks in 22 states. Under the agreement, CHS will partner with the present owners, Brenda and Dennis Burkhartsmeier, who will continue to manage and operate the business in Billings, Mont. Financial terms of the partnership were not disclosed.

Mountain Mudd Espresso, was formed 13 years ago and has over 70 branded specialty coffee kiosks, the nation’s largest in its sector. “We believe this is an excellent opportunity to enter this growing niche market,” said Leon Westbrock, executive vice president, Energy, for CHS. “Our involvement with Mountain Mudd kiosks provides a unique way for both convenience stores and other businesses to expand their retail offerings.” “The specialty coffee market is one of the fastest growing food service segments and is projected to expand by 7 percent annually,” said Brenda Burkhartsmeier, president of Mountain Mudd Espresso. “This joint venture with CHS will help us reach the rapidly growing drive-thru portion of the specialty coffee market.”