An emerging soybean variety is reshaping the food sector.
John Jansen with the United soybean board says soybean oil from high oleic non-GMO soybean variety, Soyleic has the same health value as olive oil with better longevity than most frying oils. He tells Brownfield Soyleic holds a minimum of 75 percent oleic fatty acids with less than three percent linolenic fatty acids boosting the product’s stability.
“Soy, canola, cotton, corn; those products are pretty much exhausted in the heavy food service application within three to five days,” he said.
