Health-conscious consumers expect foods made without hydrogenated oils, and look for labels that say 0g trans fat. Cooking oil derived from high oleic soybeans may offer a solution to the many U.S. states and cities that now require their restaurants and food suppliers to eliminate trans fats entirely. For high-temperature frying, manufacturing baked goods, and extending the shelf life of packaged products in a range of climates, where stability is important, finding a comparable, economical alternative is a critical issue for food providers.
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Through an innovative biotechnology process, scientists at Pioneer Hi-Bred developed a soybean with a very stable trait that produces more than 75 percent oleic acid, even across varying growing environments. The resulting Plenish™ high oleic soybean oil can provide extreme stability without hydrogenation — and with 0g trans fat. The Plenish™ high oleic soybean seeds are grower-friendly and high-performing, with bred-in pest resistance traits and a strong agronomic profile. And because soybeans are cultivated on more acres than any other oilseed crop in North America, they’re a sustainable, local alternative.
The Pioneer crop genetics team, growers, and oil processors are collaborating on these breakthrough soybean varieties that are making it simpler and more affordable to provide 0g trans fat ingredients. Plenish™ high oleic soybean varieties will be grown under contract in 2011 for ongoing field and oil testing, with commercialization anticipated in 2012, upon full regulatory approval.