Cargill, bioscience company team up on canola oil breakthrough

by Jeff Gelski
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Canola oil Cargill
Cargill and Precision BioSciences used Arcus genome-editing technology to reduce saturated fat in canola oil.

MINNEAPOLIS — A partnership between Cargill and Precision BioSciences led to a reduction in saturated fat in oil. A high-oleic canola oil under the Clear Valley brand now has saturated fat levels of 4.5%, which marks a 35% reduction from the previous canola oil generations.

The two companies used Precision BioSciences’ Arcus genome-editing technology to reduce saturated fat. Cargill has filed patent applications covering initial discoveries with the technology. The two companies formed a partnership in 2014.

“The partnership demonstrates our ongoing commitment to developing nutritious products for consumers with the superior performance and sensory attributes that our customers have come to expect from Cargill’s edible oils portfolio,” said Lorin DeBonte, Ph.D., global food service R.&D. leader for Cargill. “We continue to look for new ways to build upon our capabilities and innovate in a responsible way, and this collaboration was essential to making this discovery.” 
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