PlenishTM High Oleic Soy
Steve Schnebly, Senior Research Manager
February 2011
1
PlenishTM
2
High Oleic Soy
• Biotech soybean with consumer benefits
• Enhanced functionality for food preparation
• Industrial application benefits
• High-yielding Pioneer® brand Y series varieties
3
Biotechnology used to Improve The Stability of Soy Oil
•
•
•
•
Seed specific silencing of oleic acid desaturase genes
Reduces the amount of unstable 18:2 and 18:3
Increases levels of 18:1 Oleic Acid (monounsaturate)
Resulting fatty acid profile similar to olive oil
Palmitic
Acid
Stearic
Acid
Oleic
Acid
C16:0
C18:0
C18:1
Oleic acid
desaturase
fad2
Linoleic
Acid
C18:2
Linolenic
Acid
C18:3
4
PlenishTM High Oleic Soybeans
Yield & Agronomics
• PlenishTM high oleic soybeans have the necessary
agronomic and defensive traits, with solid yield
performance
•
Research data indicates continued parity yield with industry
leading Pioneer® brand M and Y series soybean products
•
•
•
•
SCN resistance
Phytophthora resistance and/or Phytophthora Tolerance
Good tolerance to SDS
Stable fatty acid profile
– >75% Oleic
– ~3% Linolenic
*Source: Pioneer research plot multi-year yield data depicting an average yield on
PlenishTM high oleic commercial varieties compared to average yield of Pioneer® brand
elite soybean checks in 2008-2010.
Fatty Acid Stability of Nine
Varieties Grown in 2010
PlenishTM
Soybean
MEAN OLEATE
CONCENTRATION
90.00
85.00
80.00
75.00
70.00
65.00
60.00
Napoleon, OH
June 8th
Algona, IA
May 17th
Napoleon, OH
July 2nd
Dallas Center, IA
May 6th
Princeton, IL
June 7th
Mascoutah, IL
June 14th
Crawfordsville,
AR June 17th
Algona, IA May
17th
Napoleon, OH
June 8th
Napoleon, OH
July 2nd
Dallas Center, IA
May 6th
Princeton, IL
June 7th
Crawfordsville,
AR June 17th
Mascoutah, IL
June 14th
MEAN OLEIATE
CONCENTRATION
90.00
85.00
80.00
75.00
70.00
65.00
60.00
5
6
Target Applications for Plenish™
1. Improved Frying Performance
• Stability – increased fry life
• Flavor
• Decreased equipment maintenance
2. Longer Shelf Life for Manufactured Products
• Stability
• Flavor
• Improved label opportunities
3. Improved Shortening Basestock
4. Blending Opportunities
• Cost
• Functionality
• Flavor
7
PlenishTM Extends Fry Life
Longer Fry Life
• 2 to 3X longer than conventional soy
• Fewer oil changes = lower labor and oil costs
Fry Life*
Plenish™
Conventional
Soy
0
2
4
6
Days
* As determined by when oil reaches 24% total polar material
8
10
12
8
Food Fried in Plenish™ Is Preferred
No Trans Partial Hydro Soy
Partial Hydro Soy
High Oleic Soy
Results after 10 days of frying
Anisidine Value
(Off Flavor Development)
4
Anisidine Value
3
2.5
2
1.5
1
100.00
80.00
60.00
40.00
20.00
0.00
No Trans PH
Soy
PH Soy
0
0.5
50
100
HOS
Hours of Frying
0
Appearance
Texture
Flavor
Overall
Preference
Oxidative Stability Index
Polymer
(Resistance to Oxidative Breakdown)
(Development of Gums)
80.00
No Trans PH
Soy
PH Soy
0.40
0.20
0.00
HOS
0
50
100
Hours of Frying
15 lb capacity fryer, 350 F, 8hrs/day, %oleic: NTPH 22, PH 51, HOS 81
Data kindly provided by Pam Teran, Bunge Oils
OSI (Hrs)
0.60
% Polymer
Preference
3.5
60.00
No Trans PH
Soy
PH Soy
40.00
20.00
0.00
HOS
0
50
Hours of Frying
100
9
PlenishTM High Oleic Soy Extends Shelf Life
• Stable oil under bulk storage
• Extended shelf life for food products prepared with PlenishTM
• Allows for clean labels, removal TBHQ
Schaal Oven
4.5
200
180
160
140
120
100
80
60
40
20
0
Plenish
Odor Intensity
Peroxide Value
Schaal Oven
Commodity
4
3.5
Plenish™
Commodity
3
2.5
2
1.5
1
0.5
0
0
2
4
6
10
16
20
25
30
0
2
Days
Rule of thumb: 1 day oven = 1 month shelf
4
6
10
Days
16
20
25
30
10
PlenishTM Reduces Problematic Polymer Build-up
Lack of Oil Stability
•
•
•
Current trans-free options not as stable
as partially hydrogenated oils
“Varnish-like” coating on equipment
Foodservice operators experiencing
added cleaning costs resulting from
tacky materials coating surfaces
The Solution:
Conventional Soy
Plenish™ High Oleic Soy
High Oleic Soy
PlenishTM High Oleic Soy
•
Lower maintenance and cleaning costs
•
Reduced safety risk
Data kindly provided by Pam Teran, Bunge Oils
Low Lin Soy
11
PlenishTM High Oleic Soy Market Development
• Strong downstream demand based on initial
performance and the potential for high volume
availability with large soy acreage availability
• Product testing agreements in place with major food
and industrial users
• Meeting / exceeding product performance requirements
• Positive test feedback on everything from taste to
functionality
• PlenishTM high oleic soy is moving to second phase of
product testing with several accounts
• Increased oil volumes now available for testing as a
result of US regulatory approval
12
Advantages for Industrial Use
Bio-based fluids are in demand
• Green: Renewably sourced, domestically sourced, sustainable, biodegradable
• Regulatory incentives
• Cost: Increasing crude petroleum prices, cost of environmental clean-up
High Oleic Soybean Oil has properties superior to petroleum based oils
• Better lubricity, viscosity and shear resistance
• Higher flash point
• Reduced combustibility
• Lubricants, Hydraulics
• Dielectric Fluids
• Polyols, Adhesives
• Oleochemicals
Cam Ring & Vane Wear (mg)
Stability and oleic purity drive opportunities
Pump Wear
250
200
150
100
50
fail
pass
0
Commodity High Oleic Conventional
Soy w
Soy w
Petroleumadditives additives Based fluid
13
Building High Volume / Low Cost Supply Chains
• Building High Volume / Low Cost supply chains to sustain a win - win for all
participants (tech suppliers, growers, processors, end-users)
– High yielding products in multiple varieties provides growers flexibility
– Acreage concentration: New origination / supply models with processors that lower costs
• Creating maximum demand pull
– Product promotion / positioning with downstream markets
– Positioning with Influencers & Consumers
Seed
Company /
Tech Provider
Handlers Elevator
Systems
Food
Manufacturers
Growers
Consumers
Processors /
Refiners
Export
Markets
14
Soybean Industry Benefits
• Opportunity to increase soybean oil market share
– Increased value for growers participating in IP crop production
– Industry benefits from increased value and demand for soybeans
• Showcases soybean growers ability to produce and supply in
demand, enhanced ingredients for consumers
Value and Benefits across the Chain
Grower
Oil Processor
15
High-performing Y series soybeans with
built-in demand for enhanced soy oil;
Opportunity to earn incentives;
Regain US soy oil market share in food use
Expands oil portfolio
and business opportunities;
Utilizes current soy processing infrastructure
Food Company
Enhanced oil functionality and stability;
Opportunity for high volume / low cost supply;
Consumer benefits
Consumers
0g trans fat and 20 percent less
saturated fat than commodity soy oil
Industrial User
Functionality and stability they require;
Cost effective, renewable raw material resource
16