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High oleic soybean oil and shortening is now available to food companies.
High oleic soybean oils set to hit the marketplace in a big way.
Keep up-to-date with the latest QUALISOY and U.S. Soy news.
ST. LOUIS, July 15, 2013 - The next big thing in edible oils recently received substantial support from the soybean industry. High oleic soybean oils provide food companies increased functionality across multiple applications and meet nutrition needs consumers demand. The United Soybean Board (USB) and QUALISOY® announced a commitment to the success of high oleic soybean oils for the food industry. USB pledged $60 million over the next five years to quickly expand seed production of high oleic soybean varieties across a wide geography and market high oleic soybean oils to food companies and other stakeholders. As a result, they project 9 billion pounds of high oleic soybean oil available by 2023 to meet global demand.
"Demand for products with zero grams trans fat and lower saturated fats continues to grow. High oleic soybean oil offers an economical and secure solution for food companies to meet that need, as well as enhance functionality to make their businesses more successful," said Richard Galloway, QUALISOY oils expert. "High oleic soybean oils deliver highly stable products without sacrificing flavor."
Jim Stillman, USB chair and soybean farmer from Emmetsburg, Iowa, agrees. "This commitment to high oleic soybean oils is about meeting our customers' needs. It not only helps build demand for U.S. soybeans and benefits our farmers, but offers a solution that fits the needs of the food industry very well."
Health professionals recommend reducing saturated fats in the diet to lower the risks of heart disease. Consumers also seek more health-conscious food options. As a result, food companies continue to look for solutions. High oleic soybean oils offer an option that is trans-fat free and lower in saturated fats than conventional soybean oil.
They also have desirable benefits for food companies and manufacturers. High oleic soybean oils' superior resistance to oxidation extends shelf life for baked goods and snack foods. The oils also feature a neutral taste, allowing the natural flavors of ingredients to stand out. They perform longer than standard vegetable oils in high temperature and extended use applications because of the heat and oxidative stability of the oil. This, as well as reduced polymer buildup that lessens maintenance and cleaning, translates to cost savings for food service operations.
High oleic soybean oil was commercialized in 2011 and is now available.
QUALISOY is an independent, third-party collaboration that serves as your source for information on the latest soybean oil traits. It is an industry-wide initiative charged to deliver new and improved soybean traits to the marketplace. QUALISOY is guided by representatives from all sectors of the soybean industry, including farmers, seed companies, researchers, food manufacturers, soybean processors, agricultural organizations, feed manufacturers and trade associations and is committed to enhanced oil options that address the functional and nutritional needs of food companies. Visit www.QUALISOY.com for more information.
The 69 farmer-directors of the USB oversee the investments of the soy checkoff to maximize profit opportunities for U.S. soybean farmers. These volunteers invest and leverage checkoff funds to increase the value of U.S. soy meal and oil, to ensure U.S. soybean farmers and their customers have the freedom and infrastructure to operate, and to meet the needs of U.S. soy's customers. As stipulated in the federal Soybean Promotion, Research and Consumer Information Act, the USDA Agricultural Marketing Service has oversight responsibilities for USB and the soy checkoff.
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