Alot has been written about artificial trans fats in these pages over the past six months or so. From New York City’s surprising move to ban the use of partially hydrogenated oils in restaurants to the groundswell among major foodservice brands to voluntarily replace their signature cooking oils, we have been observing something of a paradigm shift within the industry. Call it the great 21st-century oil change.Few restaurant business trends, in fact, have gained traction quite as rapidly as ...

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