USB Encourages the Food Industry to "Enjoy the Ride" to Enhanced Oils at IFT

More than 14,500 food industry professionals attended the Institute of Food Technologists’ Annual Meeting and Food Expo in Anaheim, CA, from June 6—9. Attendees came from across the U.S. and over 80 countries to learn about the latest food industry trends, food science and technology developments, product and packaging innovations, and to connect with other industry professionals.

At the United Soybean Board’s (USB) Soy Connection booth, IFT attendees learned about the latest advances in soybean oil technology and processing techniques. As USB consultant Don Banks explained to booth visitors, trait enhanced soybean oil varieties available now and those in the research pipeline will deliver superior functionality and nutrition benefits for a wide variety of food product applications. USB consultant Mian Riaz, PhD, addressed attendees’ questions about soy protein and formulating soyfoods.

A hot topic in the USB booth this year was the highly anticipated commercialization of high-oleic soybean oil. Bakeries and snack food manufacturers are especially enthusiastic about increased oleic oils due to their superior resistance to flavor breakdown, even under high-heat during processing.

Susan Knowlton of Pioneer Hi-Bred, a DuPont business, said the company is planning a limited commercial introduction of high-oleic soybeans this year, pending regulatory approval. The resulting oil will contain about 80 percent oleic acid, significantly increasing the stability of the oil during frying. Like low-linolenic, high-oleic soybean oil will eliminate the need for hydrogenation, resulting in oil with negligible amounts of trans fatty acids and food products with zero grams trans fat per serving.

USB representatives reported that other technology companies are also developing increased oleic varieties, including a mid-oleic/low-linolenic variety from Asoyia and a mid-oleic/low-saturate variety from Monsanto.

Steve Poole, USB’s Director of Soybean Oil and Protein Programs, reminded food product manufacturers that as these increased oleic oil products become commercially available, demand among snack food and baked good companies will be high. He encouraged food manufacturers to communicate their interest in obtaining increased oleic oils to their suppliers now.

Attendees also had the opportunity to taste for themselves baked goods and popcorn made with enhanced trait soybean oils. Visitors sampled cookies and muffins made with low-linolenic/mid-oleic and low-saturate oils, both containing zero grams trans fat per serving, at the daily “Good Morning Reception.” Attendees were impressed with the excellent taste of the product prototypes. Several commented that they detected no off flavor or odor caused by the oil reformulation.

IFT Scientific Session, Sponsored by USB, Explores Increased Oleic Soybean Oil for Food Product Formulation

IFT’s Scientific Program is a highly-respected global forum for food industry professionals to share and learn the most current information available about advances in the field of food science.

The United Soybean Board was honored to present a panel discussion on the topic of increased oleic soybean oil as a part of IFT’s Scientific Program. The session, titled “Increased Oleic Soybean Oil for Food Product Formulation,” was moderated by USB representatives Steve Poole and Don Banks. Panelists included Susan Knowlton, Pioneer Hi-Bred, A DuPont Company; Pamela J. White, PhD, Iowa State University; Gary R. List, USDA; Robert Reeves, QUALISOY^TM; and John Erdman, PhD, University of Illinois at Urbana.

With an audience of over 50 food industry professionals, panelists discussed the latest information on increased oleic soybean oils, including mid- and high-oleic varieties. They covered the fatty acid profile, functionality and stability testing, food product applications, supply and expected timelines for commercialization. The panel also addressed the health benefits and improved nutritional composition of a variety of enhanced trait soybean oils available now and those currently in the research pipeline.