Kentucky Fried Chicken: Tackling the Trans Fat Problem |
ICMR HOME | Case Studies Collection
»
Business Environment Case Studies Please note: This case study was compiled from published sources, and is intended to be used as a basis for class discussion. It is not intended to illustrate either effective or ineffective handling of a management situation. Nor is it a primary information source. |
||||||||||
"Trans fat is almost everywhere on this (KFC's) menu. By frying in such a dangerous oil, KFC is making its unsuspecting consumers' arteries extra crispy,"1 - Michael Jacobson, Executive Director, Center for Science in the Public Interest2, in June 2006. "We are pleased to announce KFC is switching to a zero trans fat cooking oil for all of our fried products. This conversion follows more than two years of extensive testing to identify an oil that provides all the same delicious taste as our original recipes with zero grams of trans fat. The great news is that KFC's Original Recipe and Extra Crispy chicken, along with the majority of our menu items at KFC, will have the same delicious taste with zero grams of trans fat. This is a win-win for our customers."3 - Gregg Dedrick, President of KFC Corporation, in October 2006. Introduction
This announcement made by KFC was hailed as a victory for the consumer advocacy groups and nutrition experts who had been campaigning for a ban on trans fats.
Kentucky Fried Chicken: Tackling the Trans Fat Problem - Next Page>>
1] "Consumer Group Sues KFC Over Unhealthy Fat,"www.msnbc.msn.com, June 13, 2006. |
Case Studies Links:-
Case Studies,
Short Case Studies,
Simplified Case Studies.
Other Case Studies:-
Multimedia Case Studies,
Cases in Other Languages.
Business Reports Link:-
Business Reports.
Books:-
Textbooks,
Work Books,
Case Study Volumes.