Kentucky Fried Chicken will begin using low-linolenic soybean oil in their products in place of partially hydrogenated vegetable oil, the chain's parent company, Yum Brands, announced Monday.

KFC will make the switch to low-lin oil in its 5,500 U.S. restaurants in order to reduce trans fats in its fried food products. With the announcement, KFC becomes the second major U.S. corporation to make a switch to low-lin soybean oil. Kellogg Company made the move in 2005 in order to reduce trans fats in some of its food products.

According to QUALISOY, a soybean industry group, the rise of low-linolenic soybean will benefit not only the food industry, providing a healthier alternative to oils high in trans fat, but could also add as much as $100 million per year to soybean commodity value.

Monsanto executive vice president Jerry Steiner endorsed KFC's decision. "Demand for this type of oil continues to outstrip supply. Farmers here can demonstrate to the food industry that they are able to provide the best alternative oil in the fight to reduce trans fats while, at the same time, earning a premium."