HELPING OUR CUSTOMERS SERVE THEIRS BETTER | page 3 of 3

Biscuitville and Bunge continue to work together to explore ways to lower or eliminate trans fats in other foods on the restaurant's menu.

"It's all about listening to our customers and understanding what they need to keep their customers happy," says Tom Humphreys. "Bunge is always looking ahead, and that gives us a great competitive advantage."

PARTNERING ON SOLUTIONS
Bunge Oils national account manager Tom Humphreys (right) worked closely with Biscuitville purchasing director Larry Williams to find a trans fat-free frying oil that would meet the needs of loyal Biscuitville customers and restaurant managers like Chuck Alston (background).
PIONEERING TRANS FAT ALTERNATIVES

Bunge has developed a range of reduced trans fat and non-trans fat products made from soy, canola, corn and other oils. These products are helping restaurant chains and food processors meet consumers' desire for alternatives that do not compromise taste. We offer low-linolenic soybean oil developed in partnership with DuPont/Pioneer, high-oleic canola oil using specialty seeds from Dow AgroSciences and a line of patented reduced trans fat and trans fat-free products. At our dedicated research and development centers, Bunge continues to develop innovative product solutions, including a proprietary process that reduces trans fats in partially hydrogenated oil by more than 85 percent.
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