US food and agribusiness Bunge has announced that, together with science company DuPont, it is to launch a new soybean oil that will enable foodservice providers and food processors to reduce or eliminate trans fatty acids in their products.
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The oil will be marketed as Nutrium Low Lin Soybean Oil. It will be the first product sold under the Nutrium brand, which was created as part of an alliance between Bunge and DuPont.
The new oil comes from Pioneer variety 93M20 soybeans, developed by DuPont biotech subsidiary Pioneer Hi-Bred International. Bunge said the new soybean variety features oil with a low linolenic acid profile of less than 3% and offers better natural stability and increased shelf life. When used for frying, low linolenic oil eliminates the need for partial hydrogenation, which is the process that creates trans fats.
“Nutrium Low Lin will help food companies reduce or eliminate trans fats from their products,” said Carl Hausmann, president and CEO of Bunge North America.
The food industry has been looking for alternative oils since the US Food and Drug Administration decided to make the inclusion of trans fats on food nutrition labels mandatory in 2006.
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