Resources

Resources
QUALISOY is an industry collaboration that serves as your resource on enhanced soybean oils. Learn about this industry initiative, explore our library of resources and find out how to test high oleic soybean oil in your operation.

About Us

What is QUALISOY®? Learn about the industry initiative and meet current board members.

FAQ

Find answers to some of our most frequently asked questions.

Upcoming Events

QUALISOY may be visiting an area near you soon. Find out when.

Partner Organizations

Learn more about our partner organizations that help to advance the soybean oil industry.

Media Resources

For the latest news and resources, browse our library of videos, brochures, photos and more.

Photos
Logos
Videos
Brochures
News
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Please credit QUALISOY if using these images. High-resolution versions are available upon request. Please contact us for more information.
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    High Oleic Soybeans: Performance, Supply & Demand
    High Oleic Soybeans: Performance, Supply & Demand
    High oleic soybean oil benefits the food industry and consumers. Hear why oils expert Tim Wrinn and registered dietitian Lisa Katic call high oleic soybean oils "outstanding."
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    Cooking Oil Demands at the Supermarket
    Cooking Oil Demands at the Supermarket
    Hear how major grocer Wegmans Food Markets counts on soybean oil versatility for their products, from bakery items to salad dressings.
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    High Oleic Soybean Oil: Innovation & Technology
    High Oleic Soybean Oil: Innovation & Technology
    High oleic soybean oil provides many food industry options, from frying to dairy replacements to bakery shortening. Tom Tiffany, ADM senior rechnical sales manager, discusses formulations and performance test results
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    Biotechnology: Oil Traits, Benefits & Safety
    Biotechnology: Oil Traits, Benefits & Safety
    Dr. Martina Newell-McGloughlin, UC-Davis director of International Biotechnology, provides insights into the crucial use of biotechnology, including introducing traits with consumer value such as high oleic soybeans.
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    Plenish High Oleic Soybean Oil
    Plenish High Oleic Soybean Oil
    DuPont Pioneer improved soybean oil with Plenish – featuring lower saturated fats, zero trans fats and increased functionality. Director of Food and Industry Markets, Russ Sanders explains the unique opportunities and testing results with major food companies.
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    Vistive Gold High Oleic Soybean Oil
    Vistive Gold High Oleic Soybean Oil
    Sarah Vacek, Soybean Quality Traits Product Manager at Monsanto, reveals new and exciting uses for Vistive Gold High Oleic Soybean Oil. Learn about its industrial applications, and why it’s an important solution for food companies.
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    Rev Up Kitchen Performance with Soybean Oil
    Rev Up Kitchen Performance with Soybean Oil
    Learn the benefits high oleic and commodity soybean oils offer the foodservice industry from Food Network star Chef Emily Ellyn.
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    High Oleic Soybeans: Business Opportunity from Farm to Product
    High Oleic Soybeans: Business Opportunity from Farm to Product
    Tour the high oleic soybean farm of USB Farmer-Director Dale Profit. Hear why high oleic soybeans are a significant business opportunity for farmers and the food industry.
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    Making the Switch to High Oleic Soybean Oil
    Making the Switch to High Oleic Soybean Oil
    The Inn at Virginia Tech commits to the switch to high oleic soybean oil.
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    High Oleic Soybean Oil Makes a Difference
    High Oleic Soybean Oil Makes a Difference
    High oleic soybean oil: a positive solution at Firebirds Wood Fired Grill.
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    Meeting Market Demands for High Stability Solutions
    Meeting Market Demands for High Stability Solutions
    Edible oils expert Richard Galloway explains how high oleic soybean oil can meet the demands of a trans fat free food supply.
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    Functionality Testing Performance
    Functionality Testing Performance
    Edible oils expert Frank Flider explains how high oleic soybean oil is the high stability oil of the future and what that means for the food industry.
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    Better-for-You Baked Goods: Soy-Based PHO Replacements Functionality Test Results
    Better-for-You Baked Goods: Soy-Based PHO Replacements Functionality Test Results
    Oils expert Frank Flider and Stratas Foods Certified Master Baker Mitch Riavez discuss the challenges of removing PHOs from baked goods, and the latest functionality test results for cake, icing, cookies and cake doughnuts.
    
    
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  • Eliminate Trans Fat from Foods with Domestically Produced, Sustainable Soy-Based Solutions
    Eliminate Trans Fat from Foods with Domestically Produced, Sustainable Soy-Based Solutions
    America’s soybean farmers are well positioned to help food companies eliminate partially hydrogenated oils (PHOs) in food products, the primary source of artificial trans fat in the American diet. This need is dictated by the Food and Drug Administration’s announcement today to revoke “generally recognized as safe” (GRAS) status from PHOs.
  • QUALISOY and the United Soybean Board Back Next Generation Oils Solution
    QUALISOY and the United Soybean Board Back Next Generation Oils Solution
    The next big thing in edible oils recently received substantial support from the soybean industry. High oleic soybean oils provide food companies increased functionality across multiple applications and meet nutrition needs consumers demand. The United Soybean Board (USB) and QUALISOY announced a commitment to the success of high oleic soybean oils for the food industry.
  • RFD-TV Interview with Food Network star Chef Emily Ellyn
    RFD-TV Interview with Food Network star Chef Emily Ellyn
    Food Network star Chef Emily Ellyn talks with RFD-TV about foodservice industry trends, cooking with high oleic soybean oil, replacing partially hydrogenated oils, and her latest recipe: a funnel cake cupcake made with high oleic soybean oil. Source: RFD-TV.
  • Food Technology Interview with Richard Galloway on Trans-Fat-Free Alternatives
    Food Technology Interview with Richard Galloway on Trans-Fat-Free Alternatives
    During the Institute of Food Technologists' annual meeting, Bob Swientek, Editor-in-Chief of Food Technology magazine, talked with IOI Loders Croklaan Americas and QUALISOY about how they are helping product developers meet the challenge of removing partially hydrogenated oils while maintaining the functional requirements of taste, texture, and shelf life.
    
Brochures
News
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  • QUALISOY: Where Collaboration Meets Innovation
    QUALISOY: Where Collaboration Meets Innovation
    Background on QUALISOY
  • High Oleic Soybean Oil: Innovation From Field To Plate
    High Oleic Soybean Oil: Innovation From Field To Plate
    A high oleic soybean oil overview for the food industry
  • Biotechnology: Where Food Meets Innovation
    Biotechnology: Where Food Meets Innovation
    A guide to soybean biotechnology
  • Soybean Oil Innovations: Coming to a Plate Near You
    Soybean Oil Innovations: Coming to a Plate Near You
    A soybean oils guide for health professionals
  • Soybean Oil Facts: Processing Solutions
    Soybean Oil Facts: Processing Solutions
    Soy-based processing solutions to remove partially hydrogenated oils from the food supply.
    
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  • Eliminate Trans Fat from Foods with Domestically Produced, Sustainable Soy-Based Solutions
    Eliminate Trans Fat from Foods with Domestically Produced, Sustainable Soy-Based Solutions
    America’s soybean farmers are well positioned to help food companies eliminate partially hydrogenated oils (PHOs) in food products, the primary source of artificial trans fat in the American diet. This need is dictated by the Food and Drug Administration’s announcement today to revoke “generally recognized as safe” (GRAS) status from PHOs.
  • QUALISOY and the United Soybean Board Back Next Generation Oils Solution
    QUALISOY and the United Soybean Board Back Next Generation Oils Solution
    The next big thing in edible oils recently received substantial support from the soybean industry. High oleic soybean oils provide food companies increased functionality across multiple applications and meet nutrition needs consumers demand. The United Soybean Board (USB) and QUALISOY announced a commitment to the success of high oleic soybean oils for the food industry.
  • RFD-TV Interview with Food Network star Chef Emily Ellyn
    RFD-TV Interview with Food Network star Chef Emily Ellyn
    Food Network star Chef Emily Ellyn talks with RFD-TV about foodservice industry trends, cooking with high oleic soybean oil, replacing partially hydrogenated oils, and her latest recipe: a funnel cake cupcake made with high oleic soybean oil. Source: RFD-TV.
  • Food Technology Interview with Richard Galloway on Trans-Fat-Free Alternatives
    Food Technology Interview with Richard Galloway on Trans-Fat-Free Alternatives
    During the Institute of Food Technologists' annual meeting, Bob Swientek, Editor-in-Chief of Food Technology magazine, talked with IOI Loders Croklaan Americas and QUALISOY about how they are helping product developers meet the challenge of removing partially hydrogenated oils while maintaining the functional requirements of taste, texture, and shelf life.
    

Contact Us

QUALISOY®

16305 Swingley Ridge Rd
Suite 120
Chesterfield, MO 63017
info@qualisoy.com

Media Inquiries

Business/Food Reporters
(312) 861-5236
Mon-Fri, 9 a.m.-5 p.m. CST

Agricultural Reporters
(314) 746-1940
Mon-Fri, 9 a.m.-5 p.m. CST