Pioneer Hi-Bred, a DuPont business based in Wilmington, Del., has received confirmation that Health Canada and the Canadian Food Inspection Agency have approved its high-oleic soybean trait for cultivation and food and feed use in Canada.

The U.S. Food and Drug Administration completed its review of high-oleic soybeans earlier this year. The U.S. Department of Agriculture is reviewing the trait.

Tests have shown Pioneer’s high-oleic soybean oil contains about 80% oleic acid. This high level increases the stability of the oil when used in frying and food processing. The high-oleic soybean trait, offered among the Pioneer brand Y Series soybean varieties, will be field tested in the United States and Canada this growing season. Potential Canadian registration of the first products may come in 2010.

The high-oleic soybean trait has more than three times as much heart-healthy monounsaturated fats than commodity soybeans, according to Pioneer Hi-Bred. It also has at least 20% less saturated fat than commodity soybean oil. Like low-linolenic soybean oil, high-oleic soybean oil eliminates the need for hydrogenation, which results in foods with negligible amounts of trans fats.

"This is a significant milestone in our effort to bring the high-oleic soybean trait to market," said Paul E. Schickler, Pioneer president and DuPont vice-president and general manager, of the Canadian approval. "We’re seeing strong results in field testing of soybeans with the high-oleic trait and strong interest from food companies looking for a new oil product with improved nutritional qualities and performance characteristics."

For more information, visit www.pioneer.com.

This article can also be found in the digital edition of Milling and Baking News, June 2, 2009, starting on Page 56. Click