The butter, margarine and oils category reported a volume sales loss of one percent between 2008 and 2013. According to the Mintel report Butter, Margarine and Oils, an uptick in healthier eating trends is partly to blame. In fact, 86 percent of Americans express concern about the nutritional content of the food they eat.1 Product innovation with improved oils may help food companies regain market share.
New High Oleic Soybean Oils Available Today
The soybean oil industry is committed to making it easier for food companies to deliver products that meet consumer health demands, starting with better-for-you oil solutions. The industry is developing soybean varieties with enhanced compositional traits to produce healthier oils with improved functionality. New high oleic soybean oils available now are trans fat free, lower in saturated fat2,3 and deliver three times the amount of beneficial monounsaturated fatty acids (MUFAs) as compared to commodity soybean oil. Studies show that MUFAs may help reduce LDL levels in the blood, reducing the risk of heart disease and stroke.4
High oleic soybean oil also offers superior performance and stability to decrease waste and ultimately save on operational costs. Whether used to fry, sauté, bake or prepare snack foods, high oleic soybean oils offer many benefits:
- Enhanced functionality: Superior resistance to oxidation further reduces build-up of polymers on foodservice equipment in high heat applications as compared to commodity oils5, such as soybean, corn, cottonseed, canola and sunflower.
- Extended fry life: High oxidative stability index (OSI) values for high oleic soybean oils (greater than 25 hours6) extend fry life and translate to cost savings for food service operations.
- Improved shelf life: Superior resistance to oxidation prolongs shelf life for baked goods and snacks.5
- Desired neutral flavor: Neutral flavor profile allows the true and natural flavors of the ingredients to shine.
The supply of high oleic soybean oil is expected to be greater than other high oleic offerings due to the amount of available soybean acreage in North America.
In the Pipeline: Increased Omega-3 Soybean Oils
The development of soybean oils with increased omega-3 content will result in an affordable, land-based source of omega-3s that is widely accessible and can be used as a food ingredient. This type of food-based increase in omega-3s could have tremendous public health benefits.7
Try New Soybean Oils Today!
1 2013 United Soybean Board Consumer Attitudes about Nutrition Survey.
2 “Fatty Acid Composition of Fats and Oils.”http://www.uccs.edu/Documents/danderso/fats_oils.pdf. 2013.
3 Boyle and Anderson, Thomson and Wadsworth. Personal Nutrition, 6th ed.http://www.uccs.edu/Documents/danderso/fats_oils.pdf. 2007.
4 Berglund L, Lefevre M, et al. “Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile.”
5 “Nutritionally Improved Agricultural Crops.”http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2442550/. 2013.
6 “The Re-invention of Soybean Oil.”http://www.plenish.com/Libraries/Resources/Plenish_Overview.sflb.ashx. 2013.
7 “Omega-3 fatty acids.”http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids#ixzz2dygJvVyU. University of Maryland Medical Center. 2013.