Chefs Make the Case for High Oleic Soybean Oil

Checkoff’s demand-building efforts continue to line up advocates for the innovative oil The soy checkoff supports high oleic soybeans by simultaneously building supply and demand. As part of its demand-building strategy, the checkoff educates the food industry on the benefits of high oleic soybean oil, even partnering with restaurants to test the oil in their

Innovation Beyond the Bushel

Innovating for your customers adds value to U.S. soy You study your crops and make connections to determine why had the outcomes you did. Then, you carefully and meticulously tweak your practices, never satisfied with maintaining the status quo, but always looking to move forward and achieve more. You’re a farmer, but you’re also an

Great Expectations

Soybean farmers can keep end-users coming back by always striving to improve quality Like all consumers, farmers have certain expectations of the products they buy and the companies with which they do business. If a product or service isn’t up to par, farmers won’t hesitate to look elsewhere to get their needs met. End-users of

Certified Sustainable Demand Grows

Selling U.S. soy’s sustainability to the world As more consumers show interest in sustainably sourced ingredients, more customers of U.S. soy need to prove that the raw ingredients they buy – such as U.S. soybean meal for animal feed – are produced in a sustainable manner. View the Full Issue Click here To demonstrate U.S. soybean farmers’ sustainability, the

Jumping at the Chance

Harvest Patrol: Iowa farmer hopes high yields still waiting for him when he’s finally ready to combine Like most soybean farmers in Iowa this year, Jim Stillman is looking forward to a bin-busting crop. Now, if he could just find time to harvest it. Between wet fields, soybeans with inconsistent moisture levels and important trade

Making a Comeback With High Oleic Soybean Oil

Soybean oil remains the most-used vegetable oil in the United States, but demand for food has declined sharply since the U.S. trans-fats-labeling requirement took effect in 2006. This greatly reduced domestic demand for partially hydrogenated soybean oil. Food manufacturers primarily have shifted to using palm oil and high oleic canola oil to replace partially hydrogenated