Laurel Eastman believes an Israeli innovation could dramatically improve food safety in the U.S. and is pushing for its widespread adoption. As the president of Latitude and a former senior advisor to Donald Trump, Eastman is determined to see Beyond Oil’s* frying technology integrated into American restaurants, food manufacturers, and military kitchens.
“This is not just about improving food quality—it’s about public health on a massive scale,” she said. “I’m committed to making this technology a requirement in restaurants, schools, hospitals, and catering companies across the country.”
A Scientific Advancement in Frying Oil Safety
Eastman, an inorganic chemist with degrees from MIT and Tufts University, first encountered Beyond Oil through her work in energy and industry. During her time as an advisor to Energy Secretary Rick Perry, she was drawn to new technologies with the potential to improve food safety and sustainability. When she came across Beyond Oil, she recognized the potential to disrupt the fast-food industry.
Developed in Kibbutz Yifat, Israel, Beyond Oil offers a solution to a major health risk in fried food: the degradation of frying oil, which leads to the formation of carcinogens. The company’s FDA-approved powder extends the lifespan of cooking oil while significantly reducing toxic compounds.
Lab tests show that traditional frying oil reaches dangerous toxin levels after three days of use, whereas oil treated with Beyond Oil remains safe for over a month. Studies confirm that the technology reduces acrylamides, free fatty acids, and trans fats while also protecting kitchen staff from harmful fumes.
Dedi Avner, CEO of Latitude, sees Beyond Oil as a game-changer. “Unlike many other countries, the U.S. has virtually no regulations on frying oil. That’s largely due to lobbying by the restaurant and oil industries,” he said. “But the science is clear—this product could revolutionize food safety.”
A Multi-Million Dollar Investment in Healthier Food
Latitude has signed a $41.5 million five-year distribution agreement to bring Beyond Oil to the U.S. market. The deal includes minimum annual purchase commitments of $8.3 million, with plans for steady growth. If successful, the agreement could extend for another five years.
“We’re prepared to scale this nationwide,” Eastman said. “Beyond Oil not only improves food quality but also saves restaurants money by reducing oil waste and increasing efficiency. It’s a win-win for businesses and consumers.”
Restaurant chains and food service providers are already conducting pilot programs, with promising early results. “Every demonstration we do shows an impact within minutes,” Avner said. “This is not just a product—it’s a shift in how we think about food safety.”
Pushing for Policy Change
Eastman isn’t stopping at industry adoption—she wants regulatory reform. “We have a real opportunity to set a new standard for frying oil safety,” she said. “We’ve launched a national awareness campaign, but our goal is to work with policymakers to make this a legal requirement.”
Latitude’s logistics network, with seven warehouses across the U.S., is positioned to support a large-scale rollout. Eastman’s Washington connections could help push for legislation that mandates safer frying oil practices.
“My background in government taught me that change happens in two steps,” she explained. “First, we show businesses the economic and health benefits. Then, we work with regulators to set new industry standards.”
A Public Health Imperative
The stakes go beyond cost savings. Studies show a clear link between degraded frying oil and chronic diseases like cancer and heart disease. The U.S. healthcare system spends billions annually treating conditions related to poor nutrition and food safety issues.
“The health impact is staggering,” Eastman said. “Restaurant workers face even greater risks, constantly breathing in toxic fumes from overheated oil. This is about protecting both consumers and workers.”
Avner believes Beyond Oil could spark a global shift. “We expect major food chains to embrace this technology within the next few years,” he said. “Frying is the fastest and easiest way to cook in most restaurants. A solution that makes it safer, healthier, and cheaper will change the industry forever.”
While the U.S. currently lacks regulations on frying oil safety, Eastman sees this as an opportunity rather than a challenge. “This is a brand-new concept for the U.S. market,” she said. “It’s going to take education, persistence, and policy change—but we’re ready for the fight.”
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