American fast-food chain Jack in the Box has 2,200 restaurants, each with three to five fryers stop 30 pounds the oil. Every one of it is canola oil.

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“We take on our frying,” says John Pugh, Jack in the Box menu strategy classification leader. “We have an attitude and mindset about frying that sets united state apart from various other brands.”

Jack in the box fries 15 food selection items – including french fries, that course, but likewise egg rolls, jalapeño poppers and tacos. “Craveability” is basically the that company motto, and also it drives their decisions. They usage a “salty, hot and delicious” food selection to accomplish the craveability goal, and also the financial institution of fryers in each restaurant dram a main role. “Oil quality has actually a dramatic affect on the high quality of our last product,” Pugh says.

The decision to use high-oleic canola oil was not taken lightly.

Jack in the box was making use of partially-hydrogenated shortening but, like plenty of other quick service restaurants (QSRs), was driven to move by new regulations in many states that put a border on trans fat content in food. Jack in the box started trial and error canola oil in 2008. In a recent review the its oil source, Jack in the box tested 45 various oils and also oil combinations at Cargill’s invention centre in ft Collins, Colorado.

In a recent review the its oil source, Jack in the box tested 45 different oils and oil combinations at Cargill’s creation centre in fort Collins, Colorado.

“We looked in ~ corn, cottonseed and also soy oil and also canola oil, and various combine of them every – including 60:40, 50:50 blends,” states Rochelle Perez, manager of the Jack in the Box quality program. In the end, the agency went v high-oleic canola oil.

Cargill tests and sells every baseline commodity oils and its specialty oils, which consists of canola oil. “Our goal is to provide the oil our customers need,” says Irena Hall, nationwide account sales manager for Cargill. “Where they need support, we provide testing for them.”

For Jack in the Box, Cargill’s high-oleic canola oil met the flavour objectives at the best cost and fry life. Fried food life is huge.

Jack in the box does all it have the right to to expand fry life while creating food with regular taste and also colour. Fryers are set at 365°F and each fryer in a restaurant has actually a particular role: One because that fries, one because that tacos and also one or an ext for chicken, onion rings and jalapeño poppers. Every fryer is filtered twice a day and also skimmed every 15 minutes.

Given the importance of frying oil come the this firm bottom line, comparative price and quality standards space evaluated all the time. “My job is to make certain we’re offering the best quality and also best fry life in ~ a reasonable expense for our franchisees,” says Perez. “We’re constantly looking for ways to save money.”

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Manitoba canola grower Jason Claeys and also Cargill’s Irena hall stand outside a Jack in package restaurant in san Diego, California.

Fast food restaurants can’t adjust prices quickly, for this reason they desire to keep sector prices for your input ingredients as continuous as possible. “If we have the right to price 24 month out, we will,” claims Derek McNamara, an elderly purchasing manager in Jack in the Box’s commodity risk monitoring department. He is responsible for pricing all ingredients, including oil, meat and salt.

Cargill, with its incorporated supply chain, works v customers prefer Jack in the Box as well as growers to keep both political parties interested.

Jason Claeys, who farms at Deloraine, Man., is just one of those growers. The was one of seven growers Cargill invited to tour Jack in the box headquarters in mountain Diego in March. “Being able to fulfill the end user and see the supply chain from your perspective bound the sector together because that me,” Claeys says. “We’re make the efforts to make money and so are they.”

Claeys to be impressed through Jack in the Box’s oil trial and error and an option process, that is long-range pricing and also continued evaluation. “There is so much going ~ above behind the scenes just to make some fries,” that says.

Canola’s competition in fast-food fryers

The Canola council of Canada’s keep It coming goal for 2025 is to have actually 22 million total acres the canola, one 3rd of which would certainly be high-oleic and also other specialty types. Currently, around one eighth that Canadian canola acres room seeded come specialty oil varieties.

Erik Heggen, chairman of sleek oils phibìc America with ADM, states the change away indigenous partially-hydrogenated vegetables oils at QSRs in the U.S. Has improved demand for specialty canola oils. Partial hydrogenation create trans fats, which space seen as an unfavorable for human being health.

QSRs and food processors also consider labeling objectives (low saturated fat, for example), nutrition, sustainability and – importantly – use when selecting an oil, Heggen says.

High-oleic canola oil can satisfy the require in part cases, yet it has lots the competition. Corn, peanut, cottonseed and NuSun sunflower oils are naturally stable. High-oleic version of soybean and also palm oil are additionally available.

“High-oleic palm is not widespread now but could be a big deal,” Heggen says.

“Consistency of quality and supply is precious a lot come the food industry.”

—Erik Heggen

“Clean labels” are another consideration in the decision, note Heggen. Part food processors don’t desire to have actually palm on your labels. Some want to be trans fat free. Others want to it is in non-GMO.

The current advantage for high- oleic canola oils, Heggen explains, is your low saturated fat content, blendability and consistent price and also supply. “Consistency the quality and also supply is worth a lot come the food industry,” that says.

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Toward 2025

Heggen additionally says that while adoption of high-oleic canola oil is acquisition off, one barrier to growth can be the premiums payment to growers. “Premiums are crucial to generate supply at the beginning of the lifecycle, however you need customers and also refining partners that will take it on that cost,” the says. “Premiums will have to be lower incrementally.”

Would Claeys, who at this time seeds all his canola acre to specialty varieties, keep growing specialty canola in that situation? “If the premium to be gone ns would certainly limit my acres,” he says. “Yields because that the specialty ranges are typically close to the standard varieties, and also having every my canola choose up in the garden is a factor. However the premium is the major reason I prosper these varieties.”

Moving towards the Canadian canola market goal of 7 million or therefore specialty canola acres by 2025 will require growers, obviously, yet is the goal realistic?

Hall in ~ Cargill says market expansion for specialty canola oils is maturing. “In phibìc America, ours total populace is becoming older and also as human being age they often tend to eat less,” she says. “So while the market continues to experience growth over time, intake will slow. Maybe there is an opportunity to develop a higher-nutrient canola plant the will satisfy the requirements of ours aging population?”

That’s the kind of point Jack in package would watch for – perhaps as a way to store its younger clientele coming ago for years and years.

“I constantly look for potential options,” Perez says. “We’re trying to remain on height of trends and make certain we’re not missing something.”