Whole Harvest Introduces No Trans-fat Pan Spray Made From Non-hydrogenated Soybean Oil

Whole Harvest Pan Spray offers a healthier, wholesome alternative to traditional pan sprays that may contain alcohol or water and partially hydrogenated oil

(Raleigh, N.C., Sept. 27, 2004…) Carolina Soy Products of Warsaw, N.C., has introduced Whole Harvest Pan Spray, the nation’s first commercial, expeller-pressed, no trans-fat pan spray made from 100 percent soybean oil.

The new spray became available to restaurants, food manufacturers and school cafeterias Sept. 1 as a healthier, price-competitive alternative to traditional pan sprays made from partially hydrogenated oil.

Carolina Soy Products decided to formulate and introduce Whole Harvest Pan Spray in response to customer demand for a healthy, all-natural pan spray with no trans fatty acids.

“Many of the commercial kitchens that are currently using the Whole Harvest line of no trans-fat cooking oils expressed interest in a healthier pan spray made from non-hydrogenated oil. We found that our expeller-pressed oil performed really well as a pan release product,” said Earl Ellis, chairman of the board for Carolina Soy Products.

Whole Harvest pan spray is processed without harsh chemicals and is not hydrogenated. In addition, the new pan spray contains no water or alcohol, which is used in many commercial pan sprays to reduce oil production costs.

Most restaurants use pan spray for baking and sautéing, preventing food from sticking to pans and baking dishes. Unfortunately, traditional pan sprays that contain partially hydrogenated oil can add unhealthy fats and chemicals in the process.

In contrast, Whole Harvest all-natural pan spray brings only wholesome ingredients to the cooking process. When used to coat pans and dishes, the new spray will produce food that is clean tasting and has an appetizing appearance.

The Whole Harvest Story

Carolina Soy Products of Warsaw, N.C., introduced Whole Harvest, the nation’s first commercial soybean cooking oil with no trans fats, in 2002.

Since then, the company has seen tremendous growth as Americans become more aware of the health risks associated with eating trans fatty acids including cardiovascular disease, cancer and obesity.

Many restaurants, cafeterias and food manufactures, including the Angus Barn, House of Raeford and North Carolina State University’s dining facilities, have responded to this public health concern by switching to Whole Harvest cooking oil, which is healthier and more cost effective than traditional cooking oil.

The Whole Harvest line of cooking products includes Whole Harvest Culinary Oil, Whole Harvest SmartFry and Whole Harvest Pan Spray. Commercial kitchens use Whole Harvest for baking, sautéing and frying as well as salad dressings.

All Whole Harvest products are processed without harsh chemicals, are not hydrogenated and are naturally low in saturated fats. At the same time, Whole Harvest cooking oils and spray are high in Vitamin E and retain the natural Omega-3 fatty acid.

Whole Harvest is made using a patented expeller-pressed, physically refined process. The process does not use Hexane, a flammable solvent used in the processing of many commercial and consumer vegetable oils. As a result, Whole Harvest production does not release harmful gasses into the environment or require the disposal of contaminated wastes.

For more information on Whole Harvest, please call Glenna Musante or Cameron Morrison at (800) 849-2118 or visit www.wholeharvest.com.

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Carolina Soy Products

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