Need a marketing edge? Food products with no trans fats demonstrate food manufacturers' commitment to nutrition, but they also offer a real marketing edge. Our consumer market research shows that 55 percent of Americans would be more likely to purchase products reformulated to eliminate trans fats.

Enter QUALISOY™, a one-of-a-kind agricultural initiative through which the United Soybean Board and our industry partners work hard to provide the food industry with healthy and functional oil solutions. Take a look at the improved oil processing technologies and emerging soybean trait enhancements described in this section. You stand to gain improved health profiles, flavor stability and extended shelf life.

Whether through traditional breeding or advancements in biotechnology, our ultimate goal is to anticipate and better meet the needs of edible oil end users. As an example, top priorities for soybean trait modifications include:

• Reduced saturates (<7%)
• Reduced linolenic acids (<3%)
• Increased oleic acids (>50%)

However, recognizing that a "one size fits all" approach is not the solution, research into increased omega-3 and high-stearic varieties is also underway.

We have included both detailed technical materials and quick "snap shot" overviews to describe soybean oil innovations. So, whether you have a little or a lot of time to research soy-based trans fat solutions, we think you'll find the right amount of data to fit your needs. Most importantly, to find an oils supplier with solutions, visit our QUALISOY section.

Keep up with the trends, anticipate what's next and deliver a healthy future for your products…and your customers.