Bunge-DuPont to increase low-lin soyoil supply

By Lorraine Heller

- Last updated on GMT

Related tags: Food industry, Soybean oil, Dupont

US ingredients firms Bunge and DuPont today announced that they are
"dramatically increasing" their supply of low linolenic
soybean oil to the food industry, on the back of growing demand for
trans fat alternatives.

The two companies last year planted 35,000 acres with their proprietary low linolenic soybean variety Treus. This year they plan for acreage to go up to 200,000, and next year that is expected to increase further to 500,000 acres.

"This is on the back of a very much demand-driven need from the food companies for this better oil,"​ said Doyle Karr, DuPont spokesperson.

Most soybeans contain high levels of linolenic acid, which reduces the shelf life and stability of products made from soyoil. To overcome this problem, soyoil is often partially hydrogenated to reduce linolenic acid levels. But this, in turn, produces artery-clogging trans fatty acids. Another solution is to tackle the issue in the bean, which is what firms such as Bunge, DuPont, Monsanto and Cargill have done.

Bunge-DuPont established a Biotech Alliance in 2003, when the two companies set up joint venture Solae to supply soy ingredients to the food industry.

Indeed, the success of the venture has in recent weeks prompted the firms expand their soybean supply into other areas, including biodiesel and lubricants, but for the time being, food remains their primary focus, they told FoodNavigator-USA.com.

"At this point, the overwhelming amount of our efforts are dedicated to the food industry,"​ said Jerry Harrington, sales and marketing PR manager for DuPont subsidiary Pioneer Hi-Bred International.

Harrington was unable to specify further, but added that "we intend to expand our efforts dedicated to supplying the food industry with such products as low linolenic and high oleic soyoil into the future."

Bunge and DuPont also have high-oleic and high-stearic beans in development, due to become available around 2008 and 2010-11 respectively.

The companies claim that their high oleic/high stearic oil will offer food manufacturers a low trans, high solids baking ingredient for use in packaged foods requiring an extended shelf life such as cookies, crackers and breakfast cereals. High oleic oil is also designed to provide a low trans product with improved frying performance for food service and food processors.

As a result of Bunge and DuPont's recently announced expansion into non-food applications, the firms have decided to change the name of their family of soy products. Until now known under the name of Nutium, which suited products intended for use in the food industry due to the connotations of 'nutritious', the line is now due to be called Treus.

It will contain the three major soyoils from Pioneer: low linolenic, high oleic and high oleic/high stearic.

Today, soybean oil - together with palm oil - accounts for over half of all oil consumed in the world. A recent report from analysts Business Communications Company suggests that US production of major crude vegetable oils is slated to reach 8.6 million metric tons in 2008, with soybean oil accounting for nearly 87 per cent of the major vegetable oil production at 7.4 million metric tons.

Related topics: Fats & oils

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