Abstract

The case study looks at the steps undertaken by KFC Corporation, a leading US-based fast food restaurant chain, while dealing with the problem of trans fats in its food items. Trans fats are produced during the hardening of oil, which help increase the shelf-life of baked products and enable cooking oils to have a longer fry-life. However, trans fats have been linked to serious health diseases like coronary heart disease, type 2 diabetes, and obesity. The case also looks at the challenges faced by the company to find a suitable alternative cooking oil that did not contain trans fats. This case study further deals with the increased pressure faced by food service establishments and restaurants from consumer advocacy groups and public health authorities to disclose the amount of trans fats in their food products and switch over to alternative ingredients.

Learning Objectives

The case is structured to achieve the following Learning Objectives:

• Understand the issues and constraints faced by fast food companies, restaurants, and food establishments in dealing with the trans fats problem
• Role of government regulation and company self-regulation in tackling the trans fat problem.

Keywords

Kentucky Fried Chicken, Yum Brands, McDonald's, Obesity, Consumer Advocacy Groups, government regulation, Burger King, Wendy's, Trans Fat Task Force, coronary heart disease, Obesity, Diabetes, Diet and nutrition, class action lawsuit, zero grams trans fats, Board of Health, American Heart Association, U.S. Food and Drug Administration, Kraft Foods, Oreo Cookies