MDC’s Miami Culinary Institute, Renowned for Its Cooking Curriculum and Graduating Great Chefs, Has Added SUNVELLA FryPure Oleic Sunflower Oil to Its Ingredient List



MDC's Miami Culinary Institute, Renowned for Its Cooking Curriculum and Graduating Great Chefs, Has Added SUNVELLA FryPure Oleic Sunflower Oil to Its Ingredient List

SUNVELLA, the premier supplier of healthy high oleic sunflower oils to restaurants, food services, and consumers, proudly announces that Miami Dade College’s (MDC) Miami Culinary Institute (MCI) is teaching its students the culinary arts with a healthy amount of SUNVELLA FryPure High Oleic Sunflower Oil.

“Our goal is to create professionals who will evolve the world’s food culture and, in doing so, provide a happier, healthier population and planet. Sunvella FryPure fits perfectly into that construct,” said Chef Collin Engle, chair of MCI.

“Sunvella FryPure is the ideal way for our students to learn about the benefits of high oleic sunflower oil,” said MCI senior instructor, Chef Patrick McCurry. “Its versatile performance and wide temperature range, all the way up to 450° F, has proven to be indispensable for frying, hi-temp sautéing as well as fresh presentations. FryPure has an 83% oleic acid content, which means healthier cuisine every time it is used. Its oxidation rate is low, so it stays fresh in the fryer longer. And a low fryer-to-plate ratio ensures the taste of the original ingredients always comes through. And that’s what healthy cuisine is all about.”

Both SUNVELLA FryPure Refined High Oleic Sunflower Oil (frying and sautéing), and SunPure Unrefined High Oleic Sunflower Oil (fresh presentations) contain 83% oleic acid, promoting “good” cholesterol production in the body. A full 12 grams of monounsaturated fat are present in one tablespoon of SUNVELLA Sunflower oils, unlike other common culinary oils, some of which may have fats that can actually be detrimental to a person’s health.

Other healthy attributes of SUNVELLA High Oleic Sunflower oils include being all natural, fresh-pressed from non-GMO sunflower seeds, gluten-free, cholesterol-free, paleo-friendly, with 0% trans fat.

“We are pleased that Miami Culinary Institute has upgraded its student experience by including Sunvella FryPure in their curriculum. Today, consumers are not only educated about the nutritional value of their food, they are also aware of how it is sourced and processed,” said Edward Sartan, Co-Founder of Oil Force LLC and the SUNVELLA brand. “We’re committed to total transparency regarding the health benefits of our Sunvella High Oleic sunflower oils, in both fried and fresh presentations. Our 83% oleic acid content makes Sunvella the healthier oil choice for restaurants and consumers alike.”

Oil Force manufactures SUNVELLA High Oleic Sunflower oils exclusively for distribution in partnership with one of the world’s largest sunflower oil producers. This partnership ensures a continuous supply of SUNVELLA products in virtually any volume, via dependable delivery to any outlet in the country. Since SUNVELLA products are shipped directly from the processing site, Miami Culinary Institute and its critically acclaimed Tuyo rooftop restaurant both realize the lowest possible price as they provide a healthier culinary experience for their students and restaurant clientele. For more information on SUNVELLA products visit sunvella.com.

Building upon Miami Dade College’s rich history as the largest institution of higher education in the United States and one of the most highly regarded colleges in the nation, Miami Culinary Institute is a recipe for culinary excellence in the 21st century. Mixing a blend of classic skills and innovative techniques used by the world’s best chefs, Miami Culinary Institute offers an educational experience that is at the forefront of the industry. Through a focused infusion of green-sustainable food and energy technologies, nutrition and culinary knowledge, its aim is to create professionals who will evolve the world’s food culture. Learn more at www.miamidadeculinary.com.