Through traditional breeding or advancements from biotechnology, compositional traits within a bean or seed can be enhanced to produce better-for-you oils with improved functionality characteristics. Here are some of the directions that emerging fats and oils—as well as novel oil blends—are taking in a wide range of prototypes:
- Heartland Flax (booth 1851) recently began producing Real Cold Pressed (RCP) Premium Flax Oil, which is an ultra-pure, virgin flax seed oil that demonstrates the potential of flax products in terms of functionality, stability, and long-lasting qualities.
- Pioneer Hi-Bred (booth 1426) will be offering samples of its Plenish high-oleic soybean oil. The oil offers food industry and consumer benefits with improved performance and broader applications than other available edible oils to help meet the need for a soy-based trans fat solution.
- Austrade Inc. (booth 3269) will showcase its raw sunflower lecithin—Giralec SF—which is made without the use of chemical solvents like hexane and reportedly has the same functionality as conventional sunflower lecithin.
- Representatives from SK Food International (booth 1855) will be on hand to discuss the benefits of canola oil, which is low in saturated fat, has zero trans fat, and contains a healthy blend of omega-3 and omega-6 fatty acids.
- Technology Crops International (booth 3854) will introduce a plant-based source of omega-3 stearidonic acid called Ahiflower oil. It contains 20% stearidonic acid, as well as other fatty acids, including 5.3% gamma-linolenic acid, 38.8% alpha-linolenic acid, and 11.2% linoleic acid.