In a statement, LJS said it had already ceased using trans fat in areas where laws outlawed its use, so at least we know the company wasn’t breaking the law.
Starting in September, LJS eateries in the rest of the country will begin transitioning away from using trans fat. At first they will only be using the trans fat free oil on items that aren’t batter-dipped, like fries, hushpuppies, clams, crab cakes, catfish and breaded seafood products.
The goal is be trans fat free on all products by the end of 2013.
“The move to trans fat free cooking oil is part of the evolution of Long John Silver’s to a contemporary, relevant seafood brand which we began in 2012 after becoming an independent company,” said Mike Kern, CEO of Long John Silver’s.
The Center for Science in the Public Interest, which made headlines when it found that the Big Catch contained 16 times the American Heart Association’s recommended daily maximum intake of trans fat, was pleased today’s announcement.
“We are glad that Long John Silver’s will, by the end of the year, transition to a trans-fat-free oil for frying,” said CSPI Executive Director Michael F. Jacobson in a statement. “We appreciate the speed and seriousness with which Long John’s Silver’s leadership addressed our concerns and made this important change for the better.”