PHILLIPS SEAFOOD RESTAURANTS LEAD THE WAY IN ELIMINATING TRANS FATS

Phillips Seafood is proud to announce that they will begin using trans fat-free frying oils in their Baltimore, Washington, Annapolis, Myrtle Beach and Atlantic City restaurant locations, effective January 1, 2007. The switch to trans fat-free frying oils will be phased in at the company’s Ocean City locations by the beginning of the 2007 summer season.

The Phillips Harborplace restaurant, in downtown Baltimore, shows 68% of all orders are crab cakes, one-quarter of which are requested fried rather than broiled. “The switch to trans fat-free frying oils will result in improved nutrition values for some of our most popular menu items such as Ocean City Crab Cakes, Golden Fried Shrimp, and Fried Seafood Platters,” Phillips Seafood COO, John Knorr commented. “We’re excited to bring our guests heart-healthier options while still retaining the great flavors and high quality of our recipes.”

There is a direct relationship between diets high in trans fat and LDL ("bad") cholesterol levels and, therefore, an elevated risk of coronary heart disease—a leading cause of death in the United States. Culinary nutritionist Alexa Bosshardt agrees that the switch to trans fat-free oils will benefit Phillips’ restaurant guests. “Avoiding trans fats is one part of a heart-healthy diet,” Bosshardt said. “Most seafood products are low in fat and are an excellent source of high quality protein; preparing them in trans fat-free oils helps maximize the nutritional benefits that make seafood a great choice for today's health-conscious consumer."

Phillips Seafood is leading the way in promoting healthier eating by making this voluntary change on January 1, 2007. Many restaurants across the country are considering the elimination of trans fat oils in their cooking processes; recently, the New York Board of Health announced that they will be banning the use of frying oils containing artificial trans fats effective in July 2008 in an effort to fight heart disease and high cholesterol.


About Phillips Seafood
Renowned for their award-winning crab cakes and unwavering dedication to quality, the family-owned Phillips Seafood Restaurants have been delighting seafood lovers since 1956. Phillips’ commitment to serving the finest and freshest seafood, providing outstanding service and creating a memorable dining experience has spawned eight high-volume restaurants in the Mid-Atlantic region.