The Inn at Virginia Tech

The Inn at Virginia Tech, which is Virginia Tech’s on-campus hotel, conference, business meeting and events center, tested the performance of U.S.-grown high oleic soybean oil and found that it offered an extended fry life and improved texture, taste and color.

The oil was tested across the Inn’s menu items and was compared to its current cooking oil, high oleic canola oil.

A locally sourced oil is very important to The Inn at Virginia Tech’s customers, making U.S.-grown high oleic soybean oil an ideal choice.

“High oleic soybean oil comes from U.S. farms, an important advantage for our operation.”


– Max Kiebach, Director of Food & Beverage,
The Inn at Virginia Tech

“Foods cooked in high oleic soybean oil have a better quality as far as texture, taste and color.”


– Jonathan Creger, Executive Chef,
The Inn at Virginia Tech

Firebirds Wood Fired Grill

JOIN COMPANIES MAKING THE SWITCH TO U.S.-GROWN HIGH OLEIC SOYBEAN OIL