Frequently Asked Questions

QUALISOY is an independent, third-party collaboration that serves as a resource for information on the latest trait-enhanced soybean oils. We are committed to soybean oil innovations that address the functional and nutritional needs of food companies. Traits to improve soybean meal for livestock feed are also on the horizon. QUALISOY continues to look to the future to determine which traits, products and processes most benefit end users and the entire soybean industry. Learn more in our QUALISOY: Where Collaboration Meets Innovation brochure.
Who is involved in QUALISOY?
Leaders from the soybean industry work hard to ensure QUALISOY is a valuable resource on enhanced soybean oil. The organization represents:
  • Farmers
  • Seed companies
  • Researchers
  • Food manufacturers
  • Soybean processors
  • Agricultural organizations
  • Feed manufacturers
  • Trade associations
Is QUALISOY a supplier?
No. QUALISOY does not produce or sell soybean oil. QUALISOY is a resource for the edible oil industry and helps introduce and promote new oils as they are developed. QUALISOY can, however, connect you with our oil suppliers to facilitate your needs.
Are the oils QUALISOY promotes developed through biotechnology?
Yes. Seed companies use biotechnology approaches, traditional breeding and marker-assisted breeding to produce quality, trans fat-free oils with improved functionality. Although there are companies and individuals developing soybean oil technologies through traditional breeding techniques that may be offered in the future, what is currently available to the marketplace was developed through biotechnology. Advances in biotechnology aim to increase nutritional benefits for consumers, protect farmers’ crops from extreme weather conditions and address malnutrition throughout the globe. Many farmers support soybean biotechnology for its environmentally sustainable farming practices. Biting into Biotechnology offers more information on soybean biotechnology and its impact on the soybean industry.
What consumer benefits do the new oils offer?
In addition to the agronomic and environmental benefits introduced by first-generation biotech-derived soybeans, high oleic soybean oil offers several nutritional benefits. High oleic soybean oil is trans fat free and serves as a partially hydrogenated oil alternative. Improved omega-3 soybean oil is another exciting development on the horizon. Improved omega-3 soybean oil offers a land-based form of the fatty acid that is more easily converted by the body.
How can QUALISOY help me?
As your partner in oil innovations, QUALISOY works to drive research, evaluate new and emerging technologies, facilitate stakeholder relations and encourage adoption of beneficial soybean oil innovations. The industry-wide initiative can link you to the soybean industry by answering crucial questions and connecting you with suppliers to test the oil in your own facilities. You can find QUALISOY and some of our experts at upcoming tradeshows or stay current with trait-enhanced soybean oil and events by joining our mailing list.
How do consumers respond to high oleic soybean oil?
Foodservice operators and food manufacturers that have tried high oleic soybean oil have been satisfied with the improved functionality, high-heat stability and longer fry life. Health professionals, including foodservice company registered dietitians, think high oleic soybean oil is a viable option to reduce saturated fats and eliminate trans fats from foodservice menus. Consumers comment on the neutral flavor, low oil-pick up and improved nutritional profile. Functionality and sensory tests revealed that consumers rate high oleic soybean oil highest in overall likeability compared to other high stability oils (high oleic sunflower, high oleic canola and palm oil).
What is the difference between high oleic soybean oil and other oils?
High oleic soybean oil is developed through biotechnology to meet the increasing demands for functional, partially hydrogenated oil alternatives for the food industry. High oleic soybean oil has 20 to 60 percent less saturated fat than conventional soybean oil and 75 percent less than palm oil. It also offers extended fry life compared to conventional soybean oil and increased functionality for food manufacturers. Visit the high oleic soybean oil page for more information on this trait-enhanced soybean oil.
Is high oleic soybean oil readily available?
Yes. High oleic soybean oil was commercialized in 2011 and is currently available. There are sufficient supplies of oil available for low volume-usage companies, with abundant quantities expected in the near future. The entire soybean industry is dedicated the success of high oleic soybeans and high oleic soybean oil. This trait-enhanced soybean oil will grow to have a larger supply than other high oleic offerings because of the greater amount of soybean acreage in North America. High oleic soybeans were planted on nearly 200,000 acres in 2014, yielding 90 million pounds of oil for 2015. Supply is increasing and is projected to reach 18 million acres by 2023, resulting in 9.3 billion pounds of available oil by 2024.
What is the cost of high oleic soybean oil relative to the competition?
There will be a premium on high oleic soybean oil for the first several years until the volume increases. Transportation costs for high oleic soybean oil will be minimized due to domestic availability, and the greatly increased volume will assure price competition among high oleic soybean oil suppliers.
Are high oleic soybeans intended to be a commodity crop?
No, but they are expected to ultimately occupy 40 percent of the soy market by 2023, making high oleic soybeans the fourth largest row crop in the United States. Some may call this a commodity crop instead of a niche crop at that time. Conventional soybeans will continue to be an important part of the market.
Is soy protein meal affected in high oleic soybeans?
No, there is no effect on protein quality or quantity.