As members of the food CPG and restaurant industries know, the bottom line – even for the nutritionally minded – is taste. While taste is critical to keeping consumers coming back, brands must also make sure they are using ingredients that offer affordable, reliable product performance.

Is there an oil that can deliver all those variables at once? High-oleic soybean oil can. With more oleic acid – the monounsaturated fat that makes olive oil so healthful – than its traditional counterpart, high-oleic soybean oil not only has better-for-you appeal; it’s more functional in formulation, with greater stability, longer fry life and a neutral taste that everyone appreciates.

This playbook highlights that evidence, outlining the oil’s nutritional benefits and formulation advantages in a post-trans fat world. You will learn:

• How consumers’ attitudes about fat are changing
• What high-oleic soybean oil brings to real-world applications from cakes to fries
• How high-oleic soybean oil compares to other fats and oils
• How you can start evaluating high-oleic soybean oil in your own formulations

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