Though it has been slow going, high oleic soybeans continue to gain traction as the food industry becomes increasingly interested in the oil they produce.
“The food industry is very excited about high stability liquid oils. When trans fats were removed from food formulations several years ago due to the health concerns, food companies have been looking for a high stability oil to replace some of the partially hydrogenated oil they had used previously. High oleic soybean oil is the first domestically produced, affordable high stability oil that food companies can use in large quantities. Prior to this they have been using palm oil, sunflower and safflower and high oleic canola imported from Canada,” said Richard Galloway, a high oleic soybean consultant for the United Soybean Board. “High oleic soy provides oil for frying or baking with high heat for products that need long shelf lives. It is a domestic oil with a manageable supply chain that the food companies can rely on.”… Continue readingRead More »