High Oleic Soybean Oil Panel - NIOP• Fats high in saturated fat should be replaced with liquid...
Transcript of High Oleic Soybean Oil Panel - NIOP• Fats high in saturated fat should be replaced with liquid...
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High Oleic Soybean Oil Panel
National Institute of Oilseed Products
March 17, 2015
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John Becherer, United Soybean Board
• USB farmer commitment and experience
• Acreage expansion
• Security of supply
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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
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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
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Security of Supply
John Becherer
CEO, United Soybean Board
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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)
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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
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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
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“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
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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
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Projected acreage areas and timeline. Subject to change.
High Oleic Soybean Acreage Expansion
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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.
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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.
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Profile of High Stability Oils
David TillmanVice President Sales and Marketing, Stratas Foods LLC
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Fatty Acid Profile of Liquid Oils
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Performance Testing
• Frying oil
• Spray oil
• Bakery shortenings
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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 Oil6. High Oleic Sunflower Oil
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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
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Total Polar Materials Results (Percentage)
0.00
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35.00
Day 0 Day 3 Day 6 Day 9 Day 12 Day 15 Day 18 Day 21 Day 24
Commodity Soy
High Oleic Canola #2
Mid Oleic Sun
High Oleic Canola #1
High Oleic Soy
High Oleic Sun
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Color (1” Red Lovibond)
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35.00
Day 0 Day 3 Day 6 Day 9 Day 12 Day 15 Day 18 Day 21 Day 24
Mid Oleic Sun
High Oleic Canola #2
High Oleic Canola #1
Commodity Soy
High Oleic Sun
High Oleic Soy
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Sensory Results
Analysis focused on three major attributes:
• Potato flavor intensity
• Oil flavor intensity
• Rancid notes
0 3 6 9 12 15 18 21 24
Rancid L
evels D
ete
cted
Days of Frying
Sensory Test - Rancidity Trends
–– Soybean Oil–– High Oleic Canola #2–– High Oleic Canola #1–– Mid Oleic Sunflower Oil
–– High Oleic Soybean Oil–– High Oleic Sunflower Oil
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Foaming/Polymerization Results
24
High Oleic Soybean Oil
Day 24
High Oleic Soybean
OilDay 24
Commodity Soybean Oil
Day 24
Commodity Soybean Oil
Day 24
<5% polymerization on surface of fryer
>90% polymerization on surface of fryer
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Frying Results Summary
• 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
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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
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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
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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
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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
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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
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Food Company Perspective
John JansenVice President of Innovation, Quality and Regulatory, Bunge Foods
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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
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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
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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!
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Consumers Rating of Facts Panel
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Consumer Insights: What Drives Consumption
IFIC 2014 Food & Health Survey
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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
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Questions?
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Thank You!