April 16, 2012

1 Min Read
High Oleic Soybean Oils for Foodservice

ST. LOUISA recent study conducted by the United Soybean Board (USB) revealed 29% of foodservice operators are testing high oleic soybean oils for possible future use in products. Ninety percent of survey respondents noted interest in oils with reduced saturated fat and/or reduced trans fat.

The oils in testing have a neutral taste, and an Oil Stability Index (OSI) at 230 degrees Fahrenheit (110 degrees Celsius), which supports an extended fry life.

The study also found 53% of foodservice professionals reported using canola oil, while 43% reported using soybean oil, and 37% use olive oil. Nearly half of survey respondents said lower trans and saturated fat options for cooking and frying would have the largest impact on their business this year, followed by moving away from fried foods at 17%, cost at 15%, and educating consumers on fats and health perceptions of oils at 7%.

When testing new cooking oils, respondents indicated flavor stability and taste as the most important factors, followed by price/cost, mouthfeel and shelf life. Despite economically challenging times, 83% of foodservice professionals are likely to pay a premium for enhanced performance oils.

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