Biotech
A Look at Biotechnology
Current biotechnology methods allow the transfer of a gene from one organism to another. These methods are made up of the same basic scientific processes — crossbreeding and fermentation — people have used for centuries to increase crop productivity, improve the food supply and produce better foods.*
Soybean farmers have made major advances in the way they grow their beans. Today, 92 percent of U.S. soybeans are derived from biotechnology. And these improved crops have repeatedly been declared safe by the world's top scientific and regulatory bodies.
Biotechnology helps the entire world eat healthier. It allows farmers to grow the enhanced trait soybeans that produce the improved oils we enjoy today. It prevents crop devastation, helping to ensure that people all around the world have enough to eat. And it allows soybean crops to be grown with significantly less pesticides.
For more on the impact of biotechnology, visit soyconnection.com.
*Committee on Opportunities in the Nutrition and Food Sciences, Food and Nutrition Board, Institute of Medicine. Thomas PR, Earl R, eds. Opportunities in the Nutrition and Food Sciences, Research Challenges and the Next Generation of Investigators. Washington, D.C.: National Academy Press; 1994.
Market Overview
Soybean Oil
Americans consume more soybean oil than all other types of oils combined. Because soybean oil is so widely used, food companies look to the soybean industry to provide new oils that meet their ever-changing needs.
The Customized Solution
The soybean oil industry is shifting from a nearly equal split between hydrogenated soybean oils toward one that will include a variety of soybean oils customized to the needs of the marketplace.
In 2000, hydrogenated soybean oil constituted over half of soybean oil utilization.
By 2009 consumers were more focused on health, and they were seeking to avoid foods that contained trans fat. The soybean oil industry responded by introducing low-linolenic soybean oil, which replaced some of the hydrogenated soy oil market. Some food companies switched from hydrogenated soybean oil to commodity soybean oil, or reformulated products using low-lin or other types of oils.
By 2020, we anticipate that several more types of soybean oil will be available, making commodity soybean oil a smaller portion of the pie.
The Benefits
Soybean Oil
As the world looks to eat healthier, soybeans are hitting the spot with their nutritionally balanced, heart-healthy composition and neutral flavor. Read on to learn about the benefits of soybean oil.
Nutritionally Balanced
Soybean oils are among the healthiest of all edible oils. Trait-enhanced soybean oil takes the health benefits even further. Beyond lowering trans fat, trait-enhanced soy oil is relatively low in saturated fat, contains monounsaturated fat and is high in beneficial polyunsaturated fat. In fact, the Institute of Medicine's Dietary Reference Intakes (DRI) found that unsaturated fatty acids, when used to replace saturated fats, reduce blood cholesterol and lower the risk of heart disease.
Heart-Healthy
Commodity soybean oil is already one of the few non-fish sources of omega-3 fatty acids. Omega-3 has been found to lower blood pressure as well as reduce the risk of heart attack and stroke. The first increased-omega-3 soybean is being developed and will have about 10 times the amount of omega-3 in commodity soybean oil. This new oil should be available in two to three years. According to the American Heart Association, omega-6 fatty acids, found naturally in most soybeans, may also reduce the risk of heart disease. Want to learn more?
Versatile
Soybean oil's clean, natural taste and nearly imperceptible aroma enhance the natural flavors of prepared foods. Whether blended with a shortening for old-fashioned piecrusts or blended with flavored vinegar for a new dressing, soybean oil's neutral flavor lets the real taste of your food shine through.
Readily Available
Soybean oil is one of the world's most widely used edible oils. The abundant soybean crops ensure that a steady supply of soybean oil is available at an economical price. Efficient production of soybeans and an existing bulk transport system work to save you even more money.
The Oils
Whether you're baking, frying or just looking to make your recipes a little healthier, there's a trait-enhanced soybean oil made for your unique needs.
Select the Oil You Want to Learn About:
Low-Linolenic
High-Oleic
Omega-3
High-Stearic
Low-Linolenic Soybean Oil
The Original Trans-Fat Solution
As the first trait innovation to become commercially available, low-linolenic soy oil played a pioneering role in decreasing trans fat in foods. Decreasing linolenic acid also works to increase flavor stability and support the oxidative stability of the oil. Major food companies, from KFC to Kellogg, have already made the transition from partially hydrogenated oils to low-linolenic soy oil.
Several low-linolenic soy oil options are available today. See the contact sheet for supplier information.
Low-Linolenic Production Chart
The breakthrough of trait-enhanced soybean oil continues to benefit the food industry. Since its introduction in 2005, low-linolenic oil has grown into a massive industry, capable of ramping up production to meet the needs of the market.
Applications
Low-linolenic soybean oil can be used for virtually all applications that previously used lightly hydrogenated soybean oil, including:
- Cookies, crackers and biscuits
- Lighter-duty frying
- Enhancing flavor stability
- Limiting early oxidation
- Supporting increased product shelf life
Research
Studies on frying with low-linolenic soybean oil have found that the oils had lower percentages of polar compounds and a frying life of two days longer than the control with a 30 percent increase in frying time when compared with regular soybean oil.
View Healthier Soybean Oils – Appearing Soon in Your Favorite Foods (pdf)
