QUALISOY: Where Collaboration Meets Innovation
Your Oil Innovations Partner QUALISOY® is an independent, third-party collaboration that promotes the development of and helps build the market for the latest soybean traits. One main focus is on healthier, more functional soybean oils for foodservice and food manufacturing industries. QUALISOY is guided by representatives from all sectors of the soybean industry, including farmers, seed companies, researchers, food manufacturers, soybean processors, agricultural organizations, feed manufacturers and trade associations.
The diverse group behind QUALISOY ensures the entire soybean value chain is involved in the development of enhanced soybean oils. This unique partnership also drives research, evaluates new and emerging technologies, facilitates stakeholder relations and encourages adoption of beneficial soybean varieties.
is to create added value and increase global competitiveness for the U.S. soybean industry through assistance in the development, commercialization and promotion of enhanced-quality traits benefiting the entire soybean value chain.
The Next Generation of Cooking Oils
In 2016, the United Soybean Board’s Consumer Attitudes about Nutrition survey indicated 74 percent of consumers changed their eating habits due to health and nutrition concerns; specifically, consumers are focusing on reducing their sugar, fat and sodium intake.
As consumers continue to curb their appetites for unhealthy foods, QUALISOY is paving the way for better-for-you oil solutions. The industry develops soybean varieties with enhanced compositional traits to produce healthier oils with improved functionality.
High Oleic Soybean Oil
Today, U.S. soybean farmers are collaborating with technology companies to ramp up crop production and accelerate the supply of U.S.-grown high oleic soybeans. High oleic soybean acreage and oil production is expected to more than double year upon year, resulting in 9.3 billion pounds of available oil within the next decade. QUALISOY projects the supply of high oleic soybean oil will be greater than other high oleic offerings due to the amount of available soybean acreage in North America.
Whether used to fry, saute or bake, high oleic soybean oil offers increased benefits to meet marketplace needs and consumer wants. These include increased fry time, extended shelf life, high-heat stability, a heart-healthy fat profile containing 0 grams trans fat and lower saturated fat (versus some other fats and oils), neutral flavor and sustainable growing methods.
High oleic soybean oil was commercialized in 2011 and is available now. In 2013, the United Soybean Board pledged to quickly expand seed production of high oleic varieties across a wide geography over the next five years. Large-scale quantities are available for purchase.
High Oleic Soybean Oil Is Available NOW