United Soybean Board reports greater awareness of soy’s health benefits in its “Consumer Attitudes about Nutrition 2011” survey. Consumers also have an increased understanding of the importance of eating “good fats.” High-oleic, reduced-fat soybean oil, now available for commercial applications, lowers the saturated fat content of baked foods and improves baking and frying functionality. The board notes that high-oleic/low-saturate and enhanced omega-3 oils are coming soon to market.
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