The U.S. soybean industry is committed to helping food companies around the world meet their customers’ demand for healthful, sustainable and nutritional products.
In a world where label-conscious consumers often look at fat content first, high oleic soy – which is devoid of trans fats, has low saturated fats and provides more beneficial monosaturated fatty acids than conventional soybean oil – is garnering attention by both consumers and the food companies that serve them.
You may have heard about high oleic soybean oil, and perhaps you’ve even enjoyed a dish prepared with it, as chefs are gradually testing the functionality of high oleic soybean oil in their kitchens. But chances are, you have questions.
Where are high oleic soybeans grown? How much high oleic soy is available? How does the production process for high oleic soybean varieties differ from conventional soybeans? And, how is high oleic soybean oil used?
Qualisoy, an independent, third-party collaboration of soybean industry partners, answers these questions and more and shares how high oleic soybeans benefit three very distinct audiences: food manufacturers, food service professionals and consumers.
