Presentation Summary

Reducing trans fat in soybean oil

• Low linolenic soybean oil
• High stearate soybean oil

Increasing Omega 3 fat in soybean oil

Improving functionality of soy protein

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 Trans Fat – Global awareness
• US labeling of trans fat content
mandated Jan. 1, 2006
• Saturated fat already considered
‘bad’
• KFC switch, NYC ban… to
reformulate or not is no longer a
question
• Partially hydrogenated soybean
oil is the main culprit, but
difficult to replace

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 3% 15%
22%
Sats
U.S. Edible Oil Consumption (27B Lbs) 18:2 18:3
Sunflower
Tallow, edible
Coconut
18:1 60%
18:1
Corn
Soybean
Cottonseed
(65%)
Lard
Olive
Palm
Palm Kernel
A solution – a naturally
Peanut

2004 Soya & Oilseed Bluebook

Canola
Safflower more stable soybean oil
Soybean oil = 2/3 of all food 8% 15%
18:3
oil consumed in the U.S. 8%
Sats

BUT 18:1 23%

18:2 Oleic
Soybean oil is unstable and Linoleic
hydrogenation is required
- - 2B lbs/yr trans fat - - 54%
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 Vistive I: Low linolenic acid soybean oil
Goal: Cost competitive, widely available trans free
oil with no increased sats and no compromised taste

Performance
Good performance in fry/spray oil applications
Excellent replacement for liquid PHSO
Commercial use - Kellogg, KFC, Ventura, many others

Supply
70 million pounds in 2005
250 million pounds in 2006
0.5 – 1.5 billion pounds in 2007
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 Example: Tortilla Chips
Partially Hydro. Soy 100% Palm Oil 100% Vistive Oil
Nutrition Facts Nutrition Facts Nutrition Facts
Tortilla Chips (Plain, white corn) Tortilla Chips (Plain, white corn) Tortilla Chips (Plain, white corn)
Serving Size 1 oz. (28 g) Serving Size 1 oz (28 g) Serving Size 1 oz (28 g)
Amount Per Serving Amount Per Serving Amount Per Serving
Calories 140 Calories 140 Calories 140
Calories from Fat 60 Calories from Fat 60 Calories from Fat 60

% Daily Value % Daily Value % Daily Value

Total Fat 7 g 11% Total Fat 7 g 11% Total Fat 7 g 11%

Saturated Fat 1.5 g 8% Saturated Fat 3 g 15% Saturated Fat 1 g 5%
Trans Fat 2 g Trans Fat 0 g Trans Fat 0 g

Cholesterol 0 mg 0% Cholesterol 0 mg 0% Cholesterol 0 mg 0%

Sodium 120 mg 5% Sodium 120 mg 5% Sodium 120 mg 5%

Total Carbohydrate 19 g 6% Total Carbohydrate 19 g 6% Total Carbohydrate 19 g 6%

Dietary Fiber 2 g 8% Dietary Fiber 2 g 8% Dietary Fiber 2 g 8%
Sugars 0 g Sugars 0 g Sugars 0 g

Protein 2 g 4% Protein 2 g 4% Protein 2 g 4%

Part. Hydro soy oil Palm oil - 51% Vistive Soy oil -
- ~19% trans fat saturated fat 15% saturated fat
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 Program Challenges

Supply
• Demand exceeds supply
• Not ‘just in time” delivery
Costs
• Grower premium
• IP in the supply chain

Focus
9 More variety and brand
choices
9 Top performing genetics
9 Geographic expansion
¾ Drive adoption and volume
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 High Stearate Soybean Oil

Soybean oil that

offers the properties
of margarines and
shortenings, without
hydrogenation.
14
PHSBO IV100
12
MON HSSO
• Functionality similar to PHSO 10

Percent Solids
8

• No hydrogenation, no trans fat 6

4

• Higher in sat fat than cotton oil 2

0
50F 60F 70F 80F
• Stearate is cholesterol-neutral Tem perature

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 SOYBEAN, OMEGA 3 and HEART HEALTH
Population Coronary Heart Disease Mortality
and Tissue Omega-3 Fatty Acid Content
200
USA
CHD Mortality 150
Quebec
100 Quebec Cree
Spain Quebec Inuit
50 Japan
Greenland
0
15 25 35 45 55 65 75 85
Omega-3 (% of all long-chain PUFA)

Source: W Lands, Lipids 2003: 38:317

„ AHA, USDA/DHHS and FDA all have recognized the

importance of Omega-3s for heart health
„ AHA recommends eating fish (particularly fatty fish) at least
two times a week because of Omega-3 fatty acid content

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 HIGH OMEGA 3 SOYBEAN
Dietary Omega-3
in Biotech Oil seed

100
New Bio available

Fatty Acid (wt%)

80 Omega-3

60 Other Poly-unsaturates

40
Mono-unsaturates
20
Saturates
0
Control Biotech
Oilseed Oilseed

Taste of SDA Oil Superior to Fish Oil

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Peroxide Value, Meg/Kg

350 SDA oil is more stable than fish oil
Taste Rating
(0-15 scale)

6 300
20% SDA w/ CA
250 Stabilized 20% SDA
4 200

2 150

100
0 Stabilized Fish Oil
50
SDA Oil Soy Oil Fish Oil 0
Score of zero indicates no taste 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30
Days at 55°C
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 Improving the Value of Soy Protein
…and consumers recognize this…
Overall
62.4%
Health

Soy
Soy consumption
consumption has
has important
important Lifestyle 14.8%
health
health benefits…
benefits… Taste 14%
Effect of Soy Protein On Serum Lipids
Percent change in plasma lipids and lipoproteins
during soy consumption compared with control diets
Energy 12.7%

Total LDL Total 0 20 40 60 80

Cholesterol Cholesterol +2.4% Triglycerides
HDL
Cholesterol …but there are still barriers to adoption

Taste 34.8%
-9.3%*
-10.5%*
Price
-12.9%* 19.6%
* = statistically significant, P<0.05 / Value
No
13.4%
Benefit

Quality 11.6%
Source: Anderson, JW., B.M., Cook-Newell, M.E. New England Journal of Medicine 1995;
Source: USDA, FDA and Natural Marketing Institute 2003 Health & Wellness Trends Database 0 10 20 30 40

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 A Breeding Solution:
High β-Conglycinin Soy Protein
Improved HBC = Improved Solubility Profile
Vinton 81
solubility &
Commodity
emulsifying
(similar to milk) MON HBC

Better taste and Casein

0 2 4 6 8 10 12
texture Median particle diameter (microns)

Retains moisture HBC Improved Gelling (Firm)

in meat
High BC
products,
creating firm & Control
tender texture 0 500 1000 1500 2000
Elastic modulus (Pa)

HBC less binding of off-flavors

Lower affinity for 25
Glycinin
20
odors, creates 15
balanced flavors 10
5 β-conglycinin
0
0.3 0.6 0.9 1.3 1.6 1.8 2.1
Source: Zhou, A. et al. JFS 67:142, 2002

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 From Farm to Table:
A shared responsibility
Effective agricultural policies needed to
transform R&D into farm and food products

Public sector investment in agriculture

Public/Private partnerships
Science based regulatory processes
Greater dialogue along the food chain
Stakeholder dialogue led by scientists

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