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USB: Chefs test high oleic soybean oil

High Oleic soybean oil gets high marks from some chefs who have tested it in their kitchens. Soybean Checkoff Secretary Jimmy Sneed tells Brownfield that they’ve partnered with Firebirds Grill restaurants and The Inn at Virginia Tech. He tells Brownfield Ag News, “We have just been really pleased with the results. It has verified and validated all of the work that we’ve done leading up to that and, really, the results just couldn’t have been any better.”

Sneed, the United Soybean Board’s Oil Target Area Coordinator, tells Brownfield the chefs reported great outcomes, “It gives a better product. You don’t get the off flavors. It will last longer in the fryer so, therefore, it’s a more economical choice. You get less soaked up by the food.”

High Oleic soybean oil has less saturated fat than many oils and has zero trans fat. It’s not available for home cooks yet but several food companies are providing it for commercial use. Sneed, a soybean grower in Mississippi, says the plan is to double high oleic soybean acres over the next five years to build up the supply.