The transition began for LJS back in August, shortly after tests by the Center for Science in the Public Interest found that the restaurant’s “Big Catch” fried haddock meal contained significantly more trans fat than the already high number listed in the company’s nutritional information. In fact, according to CSPI, the Big Catch contained 16 times the American Heart Association’s maximum daily intake of trans fat.
At the time, the company moved to eliminate the use of trans fats in the cooking of items that weren’t battered — hushpuppies, french fries, crab cakes, among others — with the goal of being rid of trans fats by the end of 2013.
Today, the restaurant chain announced that all menu items at LJS are cooked in 100% soybean oil.
“We are very pleased to improve the health profile of our entire menu and transition all of our fried products to trans fat free soybean oil,” said LJS CEO Mike Kern in a statement.
CSPI Executive Director Michael F. Jacobson says the switch away from partially hydrogenated oils is “great news for its customers… We were glad to work collaboratively with Long John Silver’s leadership team and are pleased that the company achieved its ambitious goal in six months’ time.”
A number of fast food chains stopped using trans fat oils in their cooking amid growing concern from the public and pressure from regulators to use healthier alternatives.
Last November, the FDA announced a plan that could remove trans fat from the U.S. food supply forever.