Centara eliminates trans fat from its F&B operations

Since the implementation of the initiative three months ago, Centara has served approximately 3-4 million meals of trans fat-free food to more than 1.5 million guests

Winfried Hancke, corporate director of operations food & beverage (left) and Yupapone Vorapongsukonth, corporate director of public relations (right)
Winfried Hancke, corporate director of operations food & beverage (left) and Yupapone Vorapongsukonth, corporate director of public relations (right)

Centara Hotels & Resorts has taken the step to completely eliminate trans fat across the group's food & beverage operations, supporting a healthier food policy.

The company supported the new Ministry of Public Health (MOPH) policy announced in Thailand last year, and recently completed an audit of its bakery, restaurant and catering operations to eliminate potentially harmful type of oils.

Since the implementation of the trans fat-free initiative three months ago, Centara has served approximately 3-4 million meals of trans fat-free food to more than 1.5 million guests.

Trans fat, from partially-hydrogenated vegetable oils, was introduced by the food industry in the mid-20th century. It helped prolong the shelf life and reduce costs of processed foods. Trans fat was typically used in fried foods, margarine and vegetable shortening, salad dressings, processed snacks and non-dairy creamer.

Recent research showed that trans fat increases the risk of heart disease and strokes by lowering good cholesterol (HDL) and raising bad cholesterol (LDL). Its growing use coincided with increased cardiovascular disease.

"We are happy to reassure our guests that pastries at our Zing bakeries, pizza and fries at our Coast beach bistros, and all the other food they enjoy at Centara, are free of trans-fat,” said Winfried Hancke, corporate director of operations food & beverage, Centara Hotels & Resorts, in a statement.

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