Comment from Long John Silver's
This is a Comment on the Food and Drug Administration (FDA) Notice: Tentative Determination Regarding Partially Hydrogenated Oils; Request for Comments and for Scientific Data and Information; Extension of Comment Period
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March 7, 2014
Food and Drug Administration
Division of Dockets Management (HFA–305)
5630 Fishers Lane, Rm. 1061
Rockville, MD 20852
RE: Docket No. FDA–2013–N–1317 — Tentative Determination Regarding Partially Hydrogenated Oils; Request for Comments and for Scientific Data and Information
Having recently completed the transition of its entire menu to zero grams trans fat, Long John Silver’s would like to share its experience with the FDA and the public at large.
Long John Silver’s (the “Company”) is America’s largest quick service seafood restaurant organization. The Company was founded in Lexington, Kentucky in 1969 and moved its international headquarters to Louisville, Kentucky in 2003. The Company provides franchise service, food innovation and marketing support to approximately 1,250 Long John Silver’s restaurants located throughout the United States and in Asia. More information about the Company and its products is available at the Company website www.ljsilvers.com.
The Company was purchased in December 2011 by a private ownership group based in Louisville, and immediately after the acquisition, steps were taken by the new owners to both strengthen the Company and update the brand. Early in 2012, the Company rolled out a number of updates to the brand, including new and/or improved menu offerings including baked cod and baked shrimp, green beans, rice and corn.
On Jan. 22, 2014, the company announced that it had completed the transition to cooking oil containing zero grams of trans fat and that it had also adjusted its menu so that the entire menu now contains zero grams of trans fat.
Subsequently, in February, 2014, the Company launched an effort to encourage and increase the consumption of seafood by consumers in the United States. This effort called “Think Fish” is a multi-platform effort to educate consumers about the many changes happening at Long John Silver’s, including the menu transition to zero grams of trans fat. Additionally, Long John Silver’s website has a variety of under 600 calorie meal choices (http://www.ljsilvers.com/under-600) for consumers who are interested in calorie content.
The Company has also joined with the Seafood Nutrition Partnership (www.seafoodnutrition.org), as part of a multi-partner effort to raise awareness of the essential nutritional benefits of eating seafood. Americans eat less seafood per capita than many other countries, and the United States Department of Agriculture recommends eating two servings of seafood weekly.
“Think Fish” is also a way to inform interested consumers about the sustainability of the Company’s wild caught fish and other seafood products. All of the Company’s wild caught fish, clams and crab are sourced only from suppliers who are certified by the Marine Stewardship Council. The fisheries from which the Company’s Alaska Pollock are purchased are managed fisheries which ensure viability of fish stocks, prevent overfishing and protect other species of fish. Shrimp purchased by the Company comes only from suppliers that meet Best Aquaculture Practices (BAP) certification standards developed by the Global Aquaculture Alliance (GAA).
The transition process can be complex and involve a large number of variables, including recipe formulation, staff training and supply. However, Long John Silver’s supports USDA and FDA efforts to encourage consumers to choose “better for you” products, such as trans fat free oil, and to eat seafood at least twice a week.
/s/ Marie Zhang
Chief Food Innovation Officer
Long John Silver’s
No documents available.
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Comment Period Closed
Mar 8 2014, at 11:59 PM ET
Tracking Number: 1jy-8atv-iqo6
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Date Posted: Mar 21, 2014
Country: United States
State or Province: KY
Submitter's Representative: Gary Gerdemann
Category: Food Industry - C0027