Consumers

Better for Consumers

Since soybean oil represents about 70 percent of the total vegetable fats and oils consumed in the United States, Vistive™ low-lin soybeans were developed to meet the needs of consumers and food producers searching for a healthier option.

Trans fat, which does not normally exist in vegetable oils, is formed during the process of hydrogenation, which is used to increase shelf life and flavor stability in fried foods, baked goods, snack products and other processed foods. Trans fat is linked to heart disease, because it lowers HDL (good) cholesterol while raising LDL (bad) cholesterol.

Low-linolenic oil from Vistive low-lin soybeans enables food companies to reduce or eliminate the need for partial hydrogenation, which lowers or eliminates trans fat from processed foods.