Now, more than ever, consumers are paying attention to the food that they are eating and the health implications of their dietary decisions. High oleic soybean oil offers an improved fat profile and functionality as well as zero grams trans fat in each serving. The Food and Drug Administration (FDA) has recently authorized the use of a qualified health claim that cites oils high in oleic acid may reduce the risk of coronary heart disease.
As of December 2017, high oleic soybean oil is approved for global use, which offers food companies the advantage of increased functionality, stability and a neutral flavor profile. Organizations such as the U.S. Soybean Export Council, the soy checkoff and Qualisoy are working together to support the U.S. soy farmers that are producing high oleic soybeans as well as the international end-users that have been responsive to the innovative new oil.