![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDkkr_6n2Qqi7BUwJ3SFgajez5OXqDP3P6L93hoGat8c2fyux_rT8pGZ-y4-PXF2vkfw8jJ0wYB7BxtugJkAzsdJuj2ArlcB7WaQ52K1mkuOAgY7XkNbOywxU1FSbx9fu05orztmGQZ8/s400/KENTUCKY.gif)
Packaging
The famous paper bucket that KFC uses for its larger sized orders of chicken and has come to signify the company was originally created by Wendy's restaurants founder Dave Thomas. Thomas was originally a franchisee of the original Kentucky Fried Chicken and operated several outlets in the Columbus, Ohio area. His reasoning behind using the paper packaging was that it helped keep the chicken crispy by wicking away excess moisture. The rotating bucket sign was designed by Leonard Goldstein to advertise the availability of Kentucky Fried Chicken at his Lendy's Restaurants in Roanoke and Salem, VA. The signs first appeared in 1961, a year before Dave Thomas took over 4 Kentucky Fried Chicken stores in Columbus,
The famous paper bucket that KFC uses for its larger sized orders of chicken and has come to signify the company was originally created by Wendy's restaurants founder Dave Thomas. Thomas was originally a franchisee of the original Kentucky Fried Chicken and operated several outlets in the Columbus, Ohio area. His reasoning behind using the paper packaging was that it helped keep the chicken crispy by wicking away excess moisture. The rotating bucket sign was designed by Leonard Goldstein to advertise the availability of Kentucky Fried Chicken at his Lendy's Restaurants in Roanoke and Salem, VA. The signs first appeared in 1961, a year before Dave Thomas took over 4 Kentucky Fried Chicken stores in Columbus,
Nutritional value ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsVnZAcsJ4jl4QduAoxAjFMueK7ordv5diYgSX6JiPWZgFTU9PRS9_Q9oOzq37YQNNr5iCNVKGRy3KcfhUYcl83yjIJ-GHW7IvR08ORH5R4lbzpOVO18mw50CA41yxLWpBhNxGtvM-t4/s200/gv90_large.jpg)
KFC formerly used partially hydrogenated oil in its fried foods. This oil contains relatively high levels of trans fat, which increases the risk of heart disease. The Center for Science in the Public Interest (CSPI) filed a court case against KFC, with the aim of making it use other types of oils or make sure customers know about trans fat content immediately before they buy food.
In October 2006, KFC announced that it would begin frying its chicken in trans fat-free oil. This would also apply to their potato wedges and other fried foods, however, the biscuits, macaroni and cheese, and mashed potatoes would still contain trans fat. Trans fat-free soybean oil was introduced in all KFC restaurants in the U.S. by 30 April 2007. CSPI announced that it would immediately drop its lawsuit against KFC and was hopeful that this would create a ripple effect on other restaurants or fast food chains that prepare food rich in trans fat. "If KFC, which deep-fries almost everything, can get the artificial trans fat out of its frying oil, anyone can," CSPI Executive Director Michael Jacobson said in a statement.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsVnZAcsJ4jl4QduAoxAjFMueK7ordv5diYgSX6JiPWZgFTU9PRS9_Q9oOzq37YQNNr5iCNVKGRy3KcfhUYcl83yjIJ-GHW7IvR08ORH5R4lbzpOVO18mw50CA41yxLWpBhNxGtvM-t4/s200/gv90_large.jpg)
KFC formerly used partially hydrogenated oil in its fried foods. This oil contains relatively high levels of trans fat, which increases the risk of heart disease. The Center for Science in the Public Interest (CSPI) filed a court case against KFC, with the aim of making it use other types of oils or make sure customers know about trans fat content immediately before they buy food.
In October 2006, KFC announced that it would begin frying its chicken in trans fat-free oil. This would also apply to their potato wedges and other fried foods, however, the biscuits, macaroni and cheese, and mashed potatoes would still contain trans fat. Trans fat-free soybean oil was introduced in all KFC restaurants in the U.S. by 30 April 2007. CSPI announced that it would immediately drop its lawsuit against KFC and was hopeful that this would create a ripple effect on other restaurants or fast food chains that prepare food rich in trans fat. "If KFC, which deep-fries almost everything, can get the artificial trans fat out of its frying oil, anyone can," CSPI Executive Director Michael Jacobson said in a statement.
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