Keep up-to-date with the latest QUALISOY and U.S. Soy news.
U.S. Farmers Maintain Reliable Food Source Amid a Global Pandemic | August 17, 2020
From producer to processor to consumer, U.S. farmers are determined to meet the demand for soy ingredients—including high oleic soybean oil and complete proteins—as food manufacturers adapt to new marketplace trends.
Fat innovation centers on sugar reduction | July 27, 2020
People staying at home during the coronavirus (COVID-19) pandemic are munching more on cookies, chips and other snacks. Fat and oil selection plays a role in how healthy those snacks are. Oil blends are one way to reduce the amount of saturated fat in...
Snack Food & Wholesale Bakery | Chasing Clean | March 2020
The evolving concept of a clean label keeps snack and bakery formulators on their toes.
IFT.org | Rethinking Fats | March 1, 2020
Choosing the optimal fat is key to developing a delicious doughnut. Options include shortenings that help keep the doughnut from drying out too quickly, improve the mouthfeel, and produce stable icings.
FDA Authorizes Qualified Health Claim for Oils High In Oleic Acid
A new FDA qualified health claim states that oils high in oleic acid, such as high oleic soybean oil, may reduce the risk of coronary heart disease.
Refined soybean oil prices chart a separate course from crude soybean oil futures
As the trade dispute with China accelerates, and a very good and slightly early 2018 soybean crop has become virtually assured, both soybeans and crude soybean oil futures…
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