Media Resources

Wing Barn: Leveraging Soybean Oil for Superior Functionality

Case study partnership with Wing Barn shows the benefits U.S. grown high oleic soybean oil offers the foodservice industry.

Proven Soy Solutions: Setting a New Standard for the Food Industry

Oil experts and food scientists highlight QUALISOY's functionality testing on U.S. grown soybean shortening; a superior drop-in substitute for PHO shortening.

Functionality Testing: Proven Soy Solutions for the Baking Industry

New functionality tests confirm that U.S. grown high oleic soybean oil produces superior baker's margarines and shortenings for pie crusts and laminated dough applications.

Soy-based PHO Replacements: Grown in the USA

A virtual tour of a U.S. soybean farm exploring the sustainable practices farmers employ to produce U.S. grown soybean oils for the food industry.

Better-for-you Baked Goods: Soy-Based PHO Replacements

Highlights QUALISOY's functionality testing on U.S. grown soybean oil and shortening as a drop-in PHO solution for cakes, cookies, icing, and doughnuts.

High Oleic Soybean Oil Makes a Difference

Case study partnership with Firebirds Wood Fired Grill shows the benefits U.S. grown high oleic soybean oil offers the foodservice industry.

Making the Switch to High Oleic Soybean Oil

Case study partnership with The Inn at Virginia Tech shows the benefits U.S. grown high oleic soybean oil offers the foodservice industry.

Cooking Oil Demands at the Supermarket

Major grocer Wegmans Food Markets, counts on soybean oil versatility for its products, from bakery items to salad dressings.

Purdue Tests High Oleic Soybean Oil

Case study partnership with Purdue University shows the benefits U.S. grown high oleic soybean oil offers the foodservice industry.

A Soybean Farmer's Story: Agriculture Embraces Technology

United Soybean Board Farmer-Director, Nancy Kavazanjian, explains the importance of farming and the use of biotechnology to enhance crop performance.