• Better Spreadability and Stability in Icing and Frosting with High Oleic Soybean Oil

    Buttercream frostings and icings are baking industry favorites for their rich, indulgent mouthfeel and ability to hold color. These sweet cake and cookie toppings require a bakery fat that has excellent stability, resistance to cracking, and a consistent texture at room temperature. In the past, shortenings made from partially hydrogenated oils (PHOs) were frequently used […]

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  • Four Reasons to Replace EVOO with HOSoy at the Dinner Table

    When it comes to keeping an oil at the table for everyday use at meals, extra virgin olive oil was long considered the standard for its light flavor and heart healthy properties. However, high oleic soybean (HOSoy) oil is challenging olive as the oil of choice for at-the-table bread dipping, salad dressing, and more. Neutral […]

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  • Causing a Stir: Asian Food Applications Showcase the Versatility of the Soybean

    The versatility of the soybean is on full display in Asian cuisine. A typical stir fry might contain tofu, tempeh, soy sauce, miso, or even whole soybeans themselves. This is just one example among numerous Asian-inspired CPG and foodservice applications. With so many possibilities, Asian dishes, dressings, and sauces present an excellent opportunity to create […]

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  • Heart-Healthy, Sustainable High Oleic Soybean Oil Replaces Palm Oil in Baking Applications

    More and more, today’s consumers want foods to be healthy for themselves and for the planet. While personal nutrition, health, and wellness are priorities, U.S. shoppers also value knowing how the foods they consume affect the rest of the world. Sustainability is top-of-mind for many grocery shoppers; young adults especially value brands that have light […]

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  • High Oleic Soybean Oil for Heart Healthy Spreads and Dressings

    Thanks to strong demand for foods with health benefits, supermarkets are stocking new condiments based on innovations in soybean oil, which is commonly known as vegetable oil. In 2018, the FDA approved qualified “heart healthy” labeling for oils rich in oleic acid such as high oleic soybean (HOSoy) oil, a sustainable, U.S.-grown, high stability oil. […]

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  • A Better Oil Blend for Deep Frying

    Blending adds desirable properties to frying oil without affecting flavor and performance. The Food and Drug Administration’s (FDA) phase-out of partially hydrogenated oils (PHOs) in 2018 sent consumer packaged goods (CPG) and foodservice brands searching for fry oil alternatives that provide a long fry life, shelf stability, and an appetizing texture and appearance. Enter high […]

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  • Making Snacks Shine: High Oleic Soybean Oil Lends Appeal to Baked Goods

    When sprayed onto crackers and other snacks after baking, high oleic soybean oil gives baked goods a pleasing, shiny appearance and improves shelf life. Tests show that high oleic soybean oil is stable and performs as well as or better than PHOs and other oils in a wide range of baking and frying applications, including […]

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  • Four Reasons to Switch to High Oleic Soybean Oil

    Food manufacturers benefit from high-performing oil with heat stability and favorable shelf-life. Consumers want foods that are satisfying in texture, flavor, and freshness. As such, demand swells for innovation in cooking oils in the post-trans fat era. Enter high oleic soybean oil (HOSO): a heart-healthy, versatile, and flavor-neutral alternative to partially hydrogenated oils (PHOs) that […]

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