NEW SOYBEAN OIL INNOVATIONS:

Transcription

1 INNOVATE COLLABORATE ADVANCE NEW SOYBEAN OIL INNOVATIONS: COMING TO A PLATE NEAR YOU A GUIDE FOR HEALTH PROFESSIONALS

2 SOYBEAN OIL REACHES NEW HEIGHTS Soybean oil is one of the most abundant vegetable oils in the world. In fact, most vegetable oil available on grocery store shelves is 100 percent soybean oil. It is used in many entrees in restaurants and can be bought for use in the kitchen. Commodity soybean oil is trans fat-free and a principal source of alpha-linolenic acid (ALA), an omega-3, in the U.S. diet. Improvements in the health profile of soybean oil could positively impact the public due to its anticipated extensive use in the foodservice and food manufacturing industries. It is important for health professionals to be aware of these improvements and what they mean to their patients and clients. U.S. EDIBLE VEGETABLE OIL CONSUMPTION 1 1 Soy 55% MARKET SHARE 55% 16% 10% 11% 3% 2% 2% 1% 1% OIL VARIETY Soy Canola Palm Corn Coconut Cottonseed Olive Sunflower All other

3 CONSUMERS WANT TO BE HEALTHIER Better-for-you soybean oils can help People want to eat healthier and are looking for simple ways to do it. The soybean industry is committed to making it easier for food companies to deliver products that meet consumer health and nutrition needs starting with better-for-you oil solutions. New soybean varieties with enhanced compositional traits result in oils with a healthier profile and improved functionality. 47% 89% 47% of Americans believe following a moderate-fat diet, but choosing good fats over bad fats is the best strategy for improving overall health. 2 89% of Americans express concern about the nutritional content of the food they eat. 2 70% OF AMERICANS VIEW TRANS FAT AS VERY OR SOMEWHAT UNHEALTHY 2 73% 73% of Americans have changed their eating habits in the past three to five years due to health and nutrition concerns. 2 FATS CONSUMERS VIEW AS VERY OR SOMEWHAT HEALTHY Omega-3 fatty acids 79% 84% 77% 79% 77% Polyunsaturated fat 33% 32% 33% 33% 32% Monounsaturated fat 33% 29% 31% 31% 34% Hydrogenated vegetable oils 15% 22% 24% 24% 22% Trans fat 9% 10% 14% 12% 16% Saturated fat 8% 6% 13% 13% 17% 2

4 HIGH OLEIC SOYBEAN OIL IMPROVES PRODUCT NUTRITION High oleic soybean oil is a trait-enhanced oil that offers a healthier profile with improved functionality for food companies to meet marketplace needs. The oil allows foodservice operations and food manufacturers to provide consumers with a better-for-you balance of fats, along with superior performance and stability to decrease waste and ultimately save operational costs. High in MUFAs, high oleic soybean oil is stable and does not require hydrogenation, making it a better-for-you replacement for saturated fats. 9,10,11 3 High oleic soybean oil delivers three times the amount of beneficial monounsaturated fatty acids (MUFAs) compared to commodity soybean oil, which may benefit heart health. A high MUFA content makes this oil extremely stable, eliminating the need for partial hydrogenation. 13,14 MUFAs, such as oleic acid, benefit heart health when eaten in moderation and used to replace saturated fats or trans fats. MUFAs may also help reduce LDL levels in the blood, reducing the risk of heart disease and stroke. 15 Studies have shown that MUFAs reduce blood pressure. It has been demonstrated that the oleic acid component contributes to this hypotensive effect. 16 Substituting saturated fat with monounsaturated fat improves insulin sensitivity and reduces plasma triglycerides, making it an important dietary modification for those at risk of metabolic syndrome. 17 High oleic soybean oil is a large provider of vitamin E and contains a number of phytosterols, including B-sitosterol, campesterol and stigmasterol. 18,19 High oleic soybean oil s fat profile features LOWER SATURATED FAT while maintaining 0 grams trans fat. 13

5 HIGH OLEIC SOYBEAN OIL IS COMING TO RESTAURANTS AND PACKAGED FOODS SOON Today, U.S. soybean farmers collaborate with seed technology companies to ramp up crop production and accelerate the supply of high oleic soybeans. The goal is to have 18 million acres planted by 2023, and 9.3 billion pounds of available high oleic soybean oil by QUALISOY projects the supply of high oleic soybean oils will be greater than other high oleic offerings due to the amount of available soybean acreage in North America. High oleic soybean oils were commercialized in 2011 and are available now. Quantities are increasing and expected to reach an estimated 1 billion pounds by Projection of 9.3 BILLION POUNDS of high oleic soybean oil available by Comparison of Fatty Acid Profiles 3-8 SOYBEAN 8 <3 3 1 <1 11 <1 <1 < HIGH OLEIC SOYBEAN 75 <15 < 11 HIGH OLEIC CANOLA NUSUN SUNFLOWER HIGH OLEIC SUNFLOWER CORN 13 SUNFLOWER CANOLA PALM COTTONSEED OLIVE 13 % Saturated Fatty Acid % Oleic Acid % Linoleic Acid % Linolenic Acid Trace Amounts

6 [ ENHANCED SOYBEAN OILS IN THE PIPELINE: INCREASED OMEGA-3 Omega-3 fatty acids are both essential and beneficial for human health. Research shows diets rich in omega-3 fats reduce inflammation and may help lower risk of chronic diseases such as heart disease. 21 The long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found primarily in fatty fish and marine sources, are most readily used by the body. Although ALA, the type of omega-3 found in soybean oil, is the principal source of omega-3s in the U.S. diet 22, ALA is not efficiently converted to EPA and DHA in the body. Companies are developing soybeans rich in stearidonic acid (SDA), an omega-3 fatty acid. SDA omega-3s are more efficiently converted by the body into EPA than the ALA omega-3s found in plant sources. This variety of soybeans will result in an affordable, land-based, renewable source of omega-3s. The aim is to produce neutral-flavored soybean oil with 18 to 20 percent SDA. This SDA-rich soybean oil will provide the food industry with a functional ingredient that can be added to a variety of foods, such as soups, sauces, beverages, yogurts and breads. Incorporating this type of omega-3 in foods could have tremendous public health 23, 24 benefits. ALA Conversion Chart The body skips the ALA conversion step when [consuming products made with SDA-enriched soy. Non-Enhanced Oil SDA-rich Soybean Oil OIL ALA Alpha-linolenic Acid SDA Stearidonic Acid EPA Eicosapentaenoic Acid DHA Docosahexaenoic Acid 5

7 SOYBEAN TRAIT ENHANCEMENT PIPELINE High Stearic Improved Amino Acids INCREASED OMEGA-3 OIL HIGHLIGHTS Companies developing these soybean varieties aim for an omega-3 content of 18 to 20 percent. Omega-3 fatty acids have potent antiinflammatory effects that guard against coronary heart disease and autoimmune diseases. 25 SDA-rich soybean oil is an effective and environmentally sustainable approach to increasing heart-healthy levels of EPA in the body. 26 TODAY FUTURE TRAITS Increased Energy Low Phytate Phosphorus Increased Oil Improved Feed Omega-3 High Oleic 6

8 HEALTH AND ENVIRONMENTAL BENEFITS THROUGH BIOTECHNOLOGY Soybean oils developed through agricultural biotechnology can help consumers lead a healthier lifestyle; for example, it increases omega-3 fatty acid consumption and reduces saturated fat consumption. Agricultural biotechnology helps farmers provide a sustainable future for the world s agriculture systems. Studies show that biotechnology significantly reduces agriculture s impact to the environment, contributing to increased use of conservation tillage, improved water quality, conservation of topsoil and reduced pesticide use. 27 Consumers and biotechnology In the 2015 United Soybean Board Consumer Attitudes about Nutrition Survey, 42 percent of consumers believe modifying food through biotechnology is somewhat to very positive. Top reasons why include larger crop yields (20 percent), making food healthier (19 percent) and helps people (7 percent). The soybean industry is constantly working with academic researchers and industry experts to improve the nutritional profile and functional characteristics of soybean oil. 7

9 QUALISOY BRINGS IMPROVED OILS TO MARKET QUALISOY is a collaborative industry-wide initiative to deliver new and improved soybean traits. One main focus is on healthier, more functional soybean oils for consumers. QUALISOY is guided by representatives from all sectors of the soybean industry, including farmers, seed companies, researchers, food manufacturers, soybean processors, agricultural organizations and trade associations. The diverse group behind QUALISOY ensures the entire soybean value chain is involved in the development of enhanced soybean oils. This unique partnership also drives research, evaluates new and emerging technologies, facilitates stakeholder relations and encourages adoption of beneficial soybean varieties. QUALISOY is an independent, third-party collaboration that serves as your source for information on the latest soybean oil traits. The organization continues to look to the future to determine which traits, products and processes most benefit end users and the entire soybean industry. QUALISOY is your partner in oil innovations and serves as your source for information on the latest soy oil traits. 8

10

11 References: 1. U.S. Department of Agriculture, Economic Research Service: 2014 ERS Oilseed Yearbook. Edible Vegetable Oil Consumption Numbers United Soybean Board Consumer Attitudes about Nutrition Survey. 3. Boyle and Anderson, Thomson and Wadsworth. Personal Nutrition, 6th ed High oleic canola oils and their food applications The Re-invention of Soybean Oil Setting a New Standard Full Taste, Zero Trans Fat Sunflower Oil Tell Me About NuSun Sunflower Oil What Is High Oleic Sunflower Oil? The Re-invention of Soybean Oil Setting a New Standard Full Taste, Zero Trans Fat Cholesterol Control the Facts about the Fats High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations Reeves, Robert. It s Time For an Oil Change. Institute of Food Technologists presentation. June 12, Fatty Acid Composition of Fats and Oils ; Boyle and Anderson, Thomson and Wadsworth. Personal Nutrition, 6th ed The Re-invention of Soybean Oil Berglund L, Lefevre M, et al. Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile. 16. Am J Clin Nutr Dec;86(6): Terés S, Barceló-Coblijn G, Benet M, et al. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc Natl Acad Sci USA Sep 16; 105(37): Epub 2008 Sep Riccardi G., Giacco R., Rivellese AA., Dietary fat, insulin sensitivity and the metabolic syndrome. Clin Nutr Aug;23(4): Bieri, JG; Evarts (1974). γ-gamma Tocopherol: metabolism, biological activity and significance in human vitamin E nutrition. American Journal of Clinical Nutrition 27 (9): PMID Carr T., Ash M., Brown A. Cholesterol-lowering phytosterols: factors affecting their use and efficacy USB projections from individual company estimates. May, Omega-3 fatty acids. University of Maryland Medical Center PM Kris-Etherton, Denise Shaffer Taylor, et al. Polyunsaturated fatty acids in the food chain in the United States. AM J Clin Nutr Jan; 71(1) 1: 179S-188S. 23. Burdge G. Alpha-linolenic acid metabolism in men and women: nutritional and biological implications. Curr Opin Clin Nutr Metab Care. 2004;7(2): Pawlosky RJ, Hibbeln JR, Novotny JA, Salem N. Physiological compartmental analysis of alpha-linolenic acid metabolism in adult humans. J Lipid Res. 2001;42(8): Simopoulos AP. Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr Dec; 21(6): The American Journal of Clinical Nutrition in Volume 92, pages What are the benefits of agricultural biotechnology? United States Department of Agriculture

12 16305 Swingley Ridge Road, Suite 120 Chesterfield, MO QUALISOY.com e: p: