date:Dec 11, 2012
ngthen U.S. soys competitive position in the food and industrial sectors.
The promising new soy oil, high-oleic, features significantly increased oxidative stability which is critical for high heat applications like frying foods and also contains less saturated fats. This increased functionality will be important for both food and industrial customers.
The partnership accelerates the market development of high-oleic soybeans. It aims to have high-oleic soybeans available in maturity groups tha