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High Oleic Soybean Oil Panel
National Institute of Oilseed Products
March 17, 2015
John Becherer, United Soybean Board
• USB farmer commitment and experience
• Acreage expansion
• Security of supply
John Becherer, United Soybean Board
• USB farmer commitment and experience
• Acreage expansion
• Security of supply
David Tillman, Stratas Foods
• Characteristics
• Food applications
• Functionality and sensory testing
John Becherer, United Soybean Board
• USB farmer commitment and experience
• Acreage expansion
• Security of supply
David Tillman, Stratas Foods
• Characteristics
• Food applications
• Functionality and sensory testing
John Jansen, Bunge
• Global regulatory approval
• Customer experience
• Value
Security of Supply
John Becherer
CEO, United Soybean Board
United Soybean Board and QUALISOY
Leadership
• Vision of future opportunities in the
soybean industry
• Long history of investing in the latest
innovations
• Strategic investment in the future security
of the market
• Trans fat solutions
• Significant commitment to the success of
high oleic soybean oil (15+ years)
Commitment to High Oleic Soybean Oil
• $60 million over five years to expand seed
production of high oleic varieties and for
promotional support
• Farmer-to-farmer testimonials and
endorsements
• Support processor to farmer contracting
• Ample acreage = competitive pricing
• Security of supply
Farmer Experience
• High oleic soybean yields are
competitive with other elite seed
varieties
• High retention in contracts
• Premium conversation an even better
selling tool with current commodity
prices
• Approximately an extra $2,000 for every
100 acres of soybeans
“High oleic soybeans offer a
solution for the food industry.
This is a way to recapture
some of the oil market and
increase profitability for
farmers, processors and food
providers.”
• Dale Profit, United Soybean Board
Farmer-Director, Ohio
John has grown high oleic soybeans
for five years and currently plants
100% high oleic varieties. Yields have
proved comparable to other
commercial varieties in his area.
• John Motter, United Soybean Board,
Farmer-Director, Ohio
High Oleic Soybean Acreage Expansion
Projected acreage areas and timeline. Subject to change.
Acreage estimates and production facilities reported from the National Agricultural Statistics Service, Canola Council of America, University of Minnesota Institute on the
Environment and industry sources.
Acreage estimates and production facilities reported from the National Agricultural Statistics Service, Canola Council of America, University of Minnesota Institute on the
Environment and industry sources.
Profile of High Stability Oils
David Tillman
Vice President Sales and Marketing, Stratas Foods LLC
Fatty Acid Profile of Liquid Oils
Performance Testing
• Frying oil
• Spray oil
• Bakery shortenings
Functionality Testing: Frying
• Objective:
• Compare high oleic soybean oil with other commercially
available high oleic oils on the basis of functionality.
• Tests Procedure:
• 24 day controlled fry study
• Test Variables:
1. High Oleic
Soybean Oil
2. High Oleic
Canola #1
3. High Oleic
Canola #2
4. Mid Oleic
Sunflower Oil
5. Soybean Oil
6. High Oleic
Sunflower Oil
Fry Study Procedures:
• Each variable, tested in duplicate
•
•
•
•
•
Commercial foodservice fryers
Held at 350°F for eight hours per day
350g of fresh cut potatoes fried five minutes
Four cycles per day
24 days total frying
• Key metrics analyzed every three days for:
•
•
•
•
•
•
•
Anisidine Value
Color
Free Fatty Acid
Total Polar Compounds
Foaming
Polymerization
Sensory
Total Polar Materials Results (Percentage)
35.00
30.00
Commodity Soy
High Oleic Canola #2
25.00
Mid Oleic Sun
High Oleic Canola #1
20.00
High Oleic Soy
High Oleic Sun
15.00
10.00
5.00
0.00
Day 0
Day 3
Day 6
Day 9
Day 12
Day 15
Day 18
Day 21
Day 24
Color (1” Red Lovibond)
35.00
30.00
Mid Oleic Sun
High Oleic Canola #2
25.00
High Oleic Canola #1
Commodity Soy
20.00
High Oleic Sun
High Oleic Soy
15.00
10.00
5.00
0.00
Day 0
Day 3
Day 6
Day 9
Day 12
Day 15
Day 18
Day 21
Day 24
Sensory Results
Sensory Test - Rancidity Trends
Analysis focused on
three major attributes:
Rancid Levels Detected
• Potato flavor
intensity
• Oil flavor intensity
• Rancid notes
0
3
6
9
12
15
Days of Frying
18
21
24
–– Soybean Oil
–– High Oleic Canola #2
–– High Oleic Canola #1
–– Mid Oleic Sunflower Oil
–– High Oleic Soybean Oil
–– High Oleic Sunflower Oil
Foaming/Polymerization Results
High Oleic
Soybean Oil
Day 24
Commodity
Soybean Oil
Day 24
High Oleic
Soybean
Oil
Day 24
Commodity
Soybean Oil
Day 24
<5% polymerization on
surface of fryer
>90% polymerization on
surface of fryer
24
Frying Results Summary
Fry Oil Performance
High oleic soybean oil
>
Commodity soybean oil
SIGNIFICANT
High oleic sunflower oil
>
High oleic soybean oil
MODERATE
High oleic soybean oil
>
High oleic canola oil
MODERATE
Sensory Test Results from Well-seasoned Oil
High oleic soybean oil
>
High oleic canola oil
SIGNIFICANT
High oleic soybean oil
>
Commodity soybean oil
SIGNIFICANT
• High oleic soybean oil and high oleic sunflower oil had the lowest levels of
polymerization
• High oleic soybean oil should prove to be a very strong competitor to:
• High oleic sunflower oil due to cost
• High oleic canola oil due to both cost and overall performance
25
Consumer Testing: Sensory
• Objective:
• Determine customer flavor acceptance of high oleic
soybean oil
• Test Procedure:
• RQA Product Dynamics to conduct consumer acceptance
flavor panel in fries
• Approximately 100 people in test sample
• Test Variables:
•
•
•
•
High oleic soybean oil
High oleic canola oil
High oleic sunflower oil
Mid oleic sunflower oil
• Test Results
• Test scheduled for Summer with results available Fall 2015
Functionality Testing: Spray Oil
• Objective:
• Compare high oleic soybean oil with other commercially
available oils on the basis of functionality
• Tests Procedure:
• Snack crackers shelf life study
• Test Variables:
•
•
•
•
•
•
High oleic soybean oil
High oleic canola oil
High oleic sunflower oil
Palm oil
Partially hydrogenated soybean oil
Commodity soybean oil
Spray Oil Study Procedures
• Snack crackers produced at American Institute of
Baking using commercial bakery equipment and
conditions
• Packaged and stored under industry type conditions
• Sensory testing every four weeks
• Current status: Three months completed of shelf life
study
• Final results available by Fall 2015
Functionality Testing: Bakery
• Objective:
• Compare high oleic soybean oil with other commercially
available oils on the basis of functionality
• Tests Procedure:
• Various bakery products
• Test Variables:
• High oleic soybean oil and enzymatically interesterified
high oleic soybean oil blends tested with current standard
bakery shortenings
• Test Results
• Donut test scheduled for later this year
Food Company Perspective
John Jansen
Vice President of Innovation, Quality and Regulatory,
Bunge Foods
Global Regulatory Approval
DuPont Pioneer
• European Union EFSA
• Recommend approval of the single trait for high oleic
soybeans
• Next must recommend approval of trait stacked with
Roundup Ready trait (previously approved as a stand
alone trait)
• Then EU Commission must accept the EFSA
recommendation and approve for sale in the EU
Global Regulatory Approval
Monsanto
• China
• Approve the positive results from a feeding study
completed in November 2014
• European Union EFSA
• Recommend approval of the single trait for high oleic
soybeans
• Next must recommend approval of trait stacked with
Roundup Ready trait (previously approved as a stand
alone trait)
• Then EU Commission must accept the EFSA
recommendation and approve for sale in the EU
Government Recommendations:
Dietary Guidelines
• Fats high in saturated fat should be replaced
with liquid vegetable oils
• Solid fats should be avoided, saturated fats
are still overconsumed and shouldn’t exceed
10% of calories
• Partial hydrogenation should be avoided
• Guideline recommendation: consume
vegetable oils that are high in unsaturated
fatty acids and low in saturated fatty acids!
Consumers Rating of Facts Panel
Consumer Insights: What Drives Consumption
IFIC 2014 Food & Health Survey
The Value of High Oleic Soybean Oil to
Customers
• High in monounsaturated fatty acids
• Zero industrial trans fatty acids
• Low in saturated fatty acids
• High stability, no need for additives
• Domestically grown, highly sustainable
• Fluid, transparent market easily hedged
• Soy taste in finished foods
• Competitive price
• Absence of negatives
Questions?
Thank You!