Functional. Versatile. Sustainable. Heart healthy. Developed through traditional seed breeding practices – a.k.a. non-GMO. What new technology is being described? SOYLEIC™ high oleic soybean oil.
SOYLEIC®, which was developed through farmer-funded research over the last decade, is a non-GMO high oleic soybean trait technology. Boasting a neutral flavor, improved fatty acid profile, and increased functionality, SOYLEIC® is an advancement in the soybean market that gives soybean oil greater potential for uses like baking, frying and sautéing in both commercial and home kitchens. Today, SOYLEIC® soybeans are growing across the U.S. thanks to strong partnerships and support from soybean farmers.
“Bringing new soybean varieties and market opportunities to growers is central to what we do investing their soybean checkoff dollars,” said Kyle Durham, a farmer from Norborne and chairman of the Missouri Soybean Merchandising Council. “This technology has characteristics that the food industry demands and offers farmers an opportunity to improve their bottom line with value-added soybean varieties and markets.”
High oleic soybean oil boasts many benefits when compared to conventional oils and brings many attractive traits to the table. SOYLEIC® soybeans’ oil contains as much as 80-85 percent oleic acid, significantly exceeding the industry’s 70 percent standard. It also has no trans-fat, and is lower in saturated fat and higher in beneficial monounsaturated fat than conventional vegetable oils. Additionally, it has increased functionality, a longer shelf life, and an extended fry life - all without partial hydrogenation. SOYLEIC™ is also an excellent option for traditional soyfoods and ingredients, such as full-fat soy flour.
“The future for SOYLEIC™ is extremely promising since it’s delivering on both an improved oil functionality and fatty acid profile that aligns to existing industry standards expected for a high oleic soybean oil while also coming from a non-GM/native trait background that certain market sectors, both here in the U.S. and globally, are desiring,” David Tegeder, formerly with Corteva Agrisciences, said.
The soybean breeding team at the University of Missouri originally discovered a unique trait in a field of high oleic soybeans in the late 2000s which led to the creation of SOYLEIC®. The resulting patents were licensed to the Missouri Soybean Merchandising Council (MSMC). Since SOYLEIC® was not created through gene editing or genetic engineering, it is a non-GMO option for high oleic soybeans. While scientists wholeheartedly agree that GMOs are safe for food use and consumption, consumers want to have choices when making food decisions.
As the demand for transparency in the food system grows, the identity-preserved systems that help SOYLEIC® deliver performance and functionality also enables full traceability from farm to fork. Identity preservation is a practice of maintaining segregation of a crop throughout the entire growing process, from seed to distribution. Using this growing system enhances the confidence in the end product - whether it is oil or soy flour.
MSMC has recently announced an updated license agreement with Benson Hill® to move SOYLEIC® further into the marketplace.
“The market for high oleic soybean oil continues to grow,” said Kathy Flores, general manager of the Benson Hill soybean business. “We appreciate the investment Missouri soybean farmers have made with their checkoff dollars, and we are excited to offer products that include the SOYLEIC® trait as part of our portfolio of high-performing, in-demand products.”
Visit soyleic.com for more information.