Canola Ink
December 19, 2008
In This Issue
CanolaInfo and American Diabetes Association to Publish Cookbook in 2009
Nutrition Tops Trend Chart for Next Year
Boston Pizza Converts to Canola Oil
Canola Seed’s Oil Content Increases in Canada
Cooking With Canola Oil for the Holidays
Please copy, reprint or transmit any portion of this report. Contact Robert Hunter at (204) 982-2126 or e-mail hunterr@canolacouncil.org with questions or comments.
CanolaInfo and American Diabetes Association to Publish Cookbook in 2009
In collaboration with the American Diabetes Association (ADA), CanolaInfo will produce a 196-page color cookbook for national distribution as of Aug. 30, 2009. The cookbook will feature 150 original recipes that use canola oil in dishes that are both nutritious and delicious. The ADA will commercially sell the cookbook, while CanolaInfo will be given 5,000 copies for its own non-commercial distribution.
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Nutrition Tops Trend Chart for Next Year
The National Restaurant Association reports that health and wellness will be the number one concern for restaurant-goers in 2009, followed closely by sustainability. Canola oil, with no trans and low saturated fat content, is a perfect match for the health-conscious consumer. As a bonus, it is also reusable (a selling point for environmentally-conscious consumers) and a very versatile choice for restaurant chefs.
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Boston Pizza Converts to Canola Oil
More than 270 locations of the Richmond, B.C.-based chain Boston Pizza completed their first year of using Canola Harvest Hi-Lo for frying. The switch helped Boston Pizza become more appealing to its increasingly health-conscious clientele, allowing it to boast zero-trans fat for menu items like Boston’s Famous Wings, Yam Fries, Thai Chicken Bites and calamari. Director of Purchasing Richard Groom said he’d been pleased with the change, noting the "cleaner" taste of the foods cooked with canola oil.
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Canola Seed’s Oil Content Increases in Canada
Although the oil content in canola doesn’t normally change from year to year, the 2008-09 Canadian crop showed a one percent increase from last year’s average oil content and exceeded the 10-year mean by one percent. This is good news for food service providers as there’s more "health wealth" via canola oil to go around.
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Cooking With Canola Oil for the Holidays
It’s the time of year to be giving, and the media is giving out holiday recipes using canola oil left and right. Some yummy and thrifty but thoughtful holiday gifts include cranberry bread, made with canola oil to cut the saturated fat, and classic peppermint bark. For more canola recipes, visit canolainfo.org.
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