Increasing your revenue with American soybeans

According to a July forecast by the US Department of Agriculture, food prices are expected to rise by 2.8% percent in 2024 and will likely continue to rise in the second half of 2023. Executives at food companies are therefore looking into other avenues to increase their already meager margins.
Many food companies are spending money on research to find out how to use product ingredients more effectively. Led by American soy farmers, U.S. Soy collaborates with food manufacturers to guarantee that their frying oil meets consumer demands and product performance standards, extending the value of your dollar and boosting your bottom line. High oleic soybean oil, a recent innovation from the American soy industry created in collaboration with food companies, is one possible product solution.

“Cooks’ kitchens can benefit from health, culinary versatility, and streamlined operations when they use high-performing ingredients like high oleic soybean oil. It’s a win-win situation because using this oil lessens the wear and tear on frying equipment in addition to allowing its neutral flavor to serve as a canvas for flavor. Many CPG and foodservice professionals who want to optimize their menus for health and operations come to me for advice on high oleic soybean oil. — Rosalyn Darling, Strategic Consulting Partner for the Culinary Institute of America and Principal Innovation Chef at Darling Culinary, LLC

Grown in the United States, high oleic soybean oil prolongs the shelf life of products, has one of the longest fry times of any edible oil, has a better, healthier fat profile, and has a flavor that doesn’t overpower your products.

“Our responsibility as farmers is to feed America. Everyone can perform their jobs more effectively when they collaborate with food companies. We are able to grow precisely what a business requires for its goods, assisting them in generating sales that have an impact on the entire value chain. — American soybean farmer Belinda Burrier

It is our responsibility as farmers to feed America.

Using an Extended Fry Life to Save Money

High oleic soybean oil has one of the longest fry lives of any edible oil, according to functionality testing, which results in lower product costs as well as labor and operating savings.
Superior fry life is defined as less than 5% polymerization was left on the equipment in tests comparing high oleic soybean oil to conventional soybean or canola oil after a full day of frying. Because of polymerization, cleaning the fryer’s surrounding walls, countertops, and floor becomes more challenging. This build-up is reduced by the superior oxidative stability of high oleic soybean oil.

Cleaning fryers can be very expensive for a business. Extended downtime is frequently needed to cool and clean the equipment. Longer productive frying times result from reduced polymerization, which also reduces the amount of labor and chemicals required to clean fryers.
“High oleic soybean oil has significantly better oxidative stability than conventional liquid oils used for frying because of its high content of monounsaturated fat. Longer frying times without compromising the fried food’s flavor or appearance are possible thanks to this high stability. By keeping the fryer running longer and requiring less downtime for oil changes and fryer maintenance, extending the fry life lowers the cost of oil per pound and contributes to lower operating costs.

Increasing Shelf Life to Reduce Waste

Operators can save money on high oleic soybean oil in ways other than just prolonging fry life. The shelf life of a product can also be increased by the high-performance oil.
High oleic soybean oil was compared to other commercially available commodity oils in a sensory analysis and shelf stability study conducted over a period of six months. The findings showed that goods sprayed with high oleic soybean oil took longer to exhibit oil rancidity, whereas goods treated with other oils, such as canola oil, showed signs of rancidity more quickly.

It is imperative for food manufacturers to ensure a long product life as supply chains continue to recover to their pre-pandemic speed. Longer shelf lives lead to reduced waste and transportation expenses.

Assurance of Supply Before Time

Only in the United States are high oleic soybeans cultivated, guaranteeing a safe domestic supply chain. American soy growers are working together with refiners and crushers around the nation to increase the supply of high oleic soybean oil as soon as feasible.

High oleic soybean oil has been used more frequently every year since its launch in 2015 and has grown to be a significant substitute for premium frying oil in the food industry. Major oilseed processors and vegetable oil suppliers supply the liquid oil to the food service and food manufacturers in railcar, tank wagon, and package volumes for the frying industry. The high oleic soybean variety is grown throughout the U.S. farming region. High oleic soybean oil will remain a popular frying oil choice for food service and manufacturing operations due to its superior oxidative stability and domestic supply chain originating from U.S. farms. — Dennis Strayer, Soy Consultant for the US

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To guarantee their oil for 2024–2025, food companies are urged to get in touch with their suppliers of oil right away. When you’re ready to begin this discussion, get in touch with a U.S. Soy representative so they can put you in touch with a supplier of high-oleic soybean oil.

Making Innovation a Priority

Apart from broadening the reach of high oleic soybean oil, U.S. Soy keeps collaborating with the food sector to develop more functional soybean products. Researchers are currently developing a soybean variety that will produce more omega-3s, enhancing the benefits of soybean oil that already exist for heart health.