Sunday, 29 March 2015

Tomorrow's industry leaders are trained at 2015 PILI

Tomorrow's industry leaders are trained at 2015 PI...

  The Potato Industry Leadership Institute (PILI) Class of 2015 included twenty-seven potato grow...

Campaign “Cook Your Own Potatoes”, supported by Olympic athlete

Campaign “Cook Your Own Potatoes”, supported by Ol...

Potato Council has added an exciting new dimension to its successful ‘Cook Your Own Potatoes’ projec...

Horsch won "Best new product or innovation" category at LAMMA’15 Award

Horsch won Best new product or innovation catego...

The equipment manufacturer Horsch UK won the “Best New Product or Innovation” at LAMMA’15, the annua...

H.J. Heinz Company and Kraft Foods Group to form the Kraft Heinz Company

H.J. Heinz Company and Kraft Foods Group to form the Kr...

H.J. Heinz Company and Kraft Foods Group, Inc. announced they have entered into a definitive merger agr...

Consumer needs drive potato innovation strategy

Consumer needs drive potato innovation strategy

  Head of Potato Council R D Dr Mike Storey discusses Potato Council’s new Research and Innovation Str...

The US FDA gave green light to six varieties of GMO potatoes

The US FDA gave green light to six varieties of GMO pot...

  The U.S. Food and Drug Administration completed its evaluation for six varieties of potatoes genetic...

TOMRA launches its newest peeling solution for seasonal vegetables and fruit processors

TOMRA launches its newest peeling solution for seasonal...

  TOMRA Sorting Food will reveal the latest addition to its steam peeling portfolio at Anuga FoodTec, ...

Loma launches its new X-ray contaminant inspection machine

Loma launches its new X-ray contaminant inspection mach...

  The equipment manufacturer Loma Systems launched its new X-ray contaminant inspection machine, a mod...

Key Technology expands global customer service and support

Key Technology expands global customer service and supp...

  Key Technology announces the expansion of its global customer service and support, helping food proc...

Potatoes are back on WIC, a nutritional program for women, infants and children in USA

Potatoes are back on...

The National Potato Council (NPC) from USA succeeded to put ...

Exclusive interview with the director of Urschel Laboratories, Inc: The Urschel team is a very strong one

Exclusive interview ...

What began with one man's invention more than 100 years ago ...

Important investment in Lamb Weston frozen food facility in Netherlands will add capacity and jobs

Important investment...

Lamb Weston / Meijer, a joint venture between US-based ConAg...

Thanksgiving Feast, a new line of kettle-cooked potato chips

Thanksgiving Feast, ...

Boulder Canyon Foods introduces Thanksgiving Feast, a new ...

Potato Week 2014 to take place on October 6-12

Potato Week 2014 to ...

The dates for Potato Week 2014 are October 6-12 and the camp...

Indian Government will procure 6,600 tones of potato from farmers

Indian Government wi...

The State Government announced its decision to procure 6,6...

Company launches a new solution for potato sprouting

Company launches a n...

  BioSafe Systems announces the introduction of ARRET Spr...

Seed Industry Event conference tackles key industry concerns

Seed Industry Event ...

The recent Seed Industry Event, organized by British Potato ...

Armenia registered an important growth in potato exports in 2014

Armenia registered a...

Armenian potato exports totaled about 20,600 tons, compared ...

McDonald’s does not plan to use J.R. Simplot's GMO potatoes

McDonald’s does not ...

A huge debate is happening these days in the USA involving...


Monsanto is researching techniques to reduce unhealthy fats in soybean oil.

The announcement follows the recent establishment of federal guidelines that will require food manufacturers to disclose the amount of trans-fat on food labels.

Monsanto researchers are applying conventional breeding and biotechnology techniques to develop soybeans that will produce oil containing less trans- and saturated fats.

"Monsanto researchers are looking at ways to enhance soybeans so that they are healthier and, in turn, can reduce risks that lead to cardiovascular disease," said David Stark, Monsanto's Vice President of Global Industry Partnerships. Stark made the announcement today at the American Dietetic Association's Annual Meeting in San Antonio.

"It is our hope that these enhanced soybeans will provide economic and environmental benefits for growers, and healthier agricultural solutions for consumers who are concerned about their intake of unhealthy fats."

Specifically, Monsanto is applying conventional breeding techniques to produce a soybean low in linolenic acid.

The process of hydrogenation reduces the amount of linolenic acid in soy oil and creates trans-fatty acids. This soybean would produce a soy oil that reduces the need for hydrogenation, and, in turn, could help reduce trans-fats in many foods and even eliminate trans- fats in some.

This product, which is currently being tested both in the field and laboratory, should be available in limited quantities in time to meet the US federal government's 2006 labeling guidelines for trans-fats in food products.

Monsanto is also applying conventional breeding techniques to produce a soybean high in oleic acid. This soybean, which also would be low in linolenic acid, would produce soy oil high in levels of healthy monounsaturated fat.

Once commercialised, the company intends to offer these traits in conjunction with its popular Roundup Ready technology, which has become the product of choice for American soybean growers.

Finally, Monsanto will apply biotechnology to develop a soybean that will enable the production of a trans- and saturated fat-free soy oil, the first natural oil that could make the claim of being saturated fat-free.

"Monsanto is committed to developing products that benefit growers, and to providing new products that deliver tangible benefits to consumers, including enhanced nutrition," Stark said.

Trans-fats, which are produced through the hydrogenation of soy oil to increase its shelf life or the solid nature of the fat, have been found to raise total blood cholesterol levels and levels of LDL cholesterol, or "bad" cholesterol, and may contribute to the risk of cardiovascular disease.

Monsanto also is researching other quality improvement traits focused on delivering benefits to consumers. For example, the company is researching an oilseed crop that could produce a vegetable oil enriched with Omega-3 fatty acids. Omega-3 fatty acids, typically found in fish oil, have been shown to play a part in keeping cholesterol levels low, stabilising irregular heart beat (arrhythmia), and reducing blood pressure.

"Given the early stage of development of this research, we are working closely with academics, food companies, consumer advocates and other stakeholders to carefully develop our strategy for potential future products," Stark said.

"Ultimately, it is our hope that an Omega-3 enriched oil could provide consumers with a new tool against heart disease."

Monsanto's research on quality enhancements to soy oil is consistent with the objective of the United Soybean Board's Better Bean Initiative (BBI), a program created to enhance soybean oil and meal composition.

Monsanto Company is a leading global provider of technology-based solutions and agricultural products that improve farm productivity and food quality.

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