High Oleic Soybean Oil Panel. National Institute of Oilseed Products March 17, PDF Free Download

High Oleic Soybean Oil Panel National Institute of Oilseed Products March 17, 2015

John Becherer, United Soybean Board USB farmer commitment and experience Acreage expansion Security of supply

John Becherer, United Soybean Board USB farmer commitment and experience Acreage expansion Security of supply David Tillman, Stratas Foods Characteristics Food applications Functionality and sensory testing

Security of Supply John Becherer CEO, United Soybean Board

United Soybean Board and QUALISOY Leadership Vision of future opportunities in the soybean industry Long history of investing in the latest innovations Strategic investment in the future security of the market Trans fat solutions Significant commitment to the success of high oleic soybean oil (15+ years)

Commitment to High Oleic Soybean Oil $60 million over five years to expand seed production of high oleic varieties and for promotional support Farmer-to-farmer testimonials and endorsements Support processor to farmer contracting Ample acreage = competitive pricing Security of supply

Farmer Experience High oleic soybean yields are competitive with other elite seed varieties High retention in contracts Premium conversation an even better selling tool with current commodity prices Approximately an extra $2,000 for every 100 acres of soybeans

High oleic soybeans offer a solution for the food industry. This is a way to recapture some of the oil market and increase profitability for farmers, processors and food providers. Dale Profit, United Soybean Board Farmer-Director, Ohio

John has grown high oleic soybeans for five years and currently plants 100% high oleic varieties. Yields have proved comparable to other commercial varieties in his area. John Motter, United Soybean Board, Farmer-Director, Ohio

High Oleic Soybean Acreage Expansion Projected acreage areas and timeline. Subject to change.

Acreage estimates and production facilities reported from the National Agricultural Statistics Service, Canola Council of America, University of Minnesota Institute on the Environment and industry sources.

Profile of High Stability Oils David Tillman Vice President Sales and Marketing, Stratas Foods LLC

Fatty Acid Profile of Liquid Oils

Performance Testing Frying oil Spray oil Bakery shortenings

Functionality Testing: Frying Objective: Compare high oleic soybean oil with other commercially available high oleic oils on the basis of functionality. Tests Procedure: 24 day controlled fry study Test Variables: 1. High Oleic Soybean Oil 4. Mid Oleic Sunflower Oil 2. High Oleic Canola #1 5. Soybean Oil 3. High Oleic Canola #2 6. High Oleic Sunflower Oil

Fry Study Procedures: Each variable, tested in duplicate Commercial foodservice fryers Held at 350 F for eight hours per day 350g of fresh cut potatoes fried five minutes Four cycles per day 24 days total frying Key metrics analyzed every three days for: Anisidine Value Color Free Fatty Acid Total Polar Compounds Foaming Polymerization Sensory

35.00 Total Polar Materials Results (Percentage) 30.00 25.00 20.00 15.00 Commodity Soy High Oleic Canola #2 Mid Oleic Sun High Oleic Canola #1 High Oleic Soy High Oleic Sun 10.00 5.00 0.00 Day 0 Day 3 Day 6 Day 9 Day 12 Day 15 Day 18 Day 21 Day 24

35.00 Color (1 Red Lovibond) 30.00 25.00 20.00 15.00 Mid Oleic Sun High Oleic Canola #2 High Oleic Canola #1 Commodity Soy High Oleic Sun High Oleic Soy 10.00 5.00 0.00 Day 0 Day 3 Day 6 Day 9 Day 12 Day 15 Day 18 Day 21 Day 24

Rancid Levels Detected Sensory Results Sensory Test - Rancidity Trends 0 3 6 9 12 15 18 21 24 Days of Frying Analysis focused on three major attributes: Potato flavor intensity Oil flavor intensity Rancid notes Soybean Oil High Oleic Canola #2 High Oleic Canola #1 Mid Oleic Sunflower Oil High Oleic Soybean Oil High Oleic Sunflower Oil

Foaming/Polymerization Results High Oleic Soybean Oil Day 24 Commodity Soybean Oil Day 24 High Oleic Soybean Oil Day 24 Commodity Soybean Oil Day 24 <5% polymerization on surface of fryer >90% polymerization on surface of fryer 24

Frying Results Summary Fry Oil Performance High oleic soybean oil > Commodity soybean oil SIGNIFICANT High oleic sunflower oil > High oleic soybean oil MODERATE High oleic soybean oil > High oleic canola oil MODERATE Sensory Test Results from Well-seasoned Oil High oleic soybean oil > High oleic canola oil SIGNIFICANT High oleic soybean oil > Commodity soybean oil SIGNIFICANT High oleic soybean oil and high oleic sunflower oil had the lowest levels of polymerization High oleic soybean oil should prove to be a very strong competitor to: High oleic sunflower oil due to cost High oleic canola oil due to both cost and overall performance 25

Consumer Testing: Sensory Objective: Determine customer flavor acceptance of high oleic soybean oil Test Procedure: RQA Product Dynamics to conduct consumer acceptance flavor panel in fries Approximately 100 people in test sample Test Variables: High oleic soybean oil High oleic canola oil High oleic sunflower oil Mid oleic sunflower oil Test Results Test scheduled for Summer with results available Fall 2015

Functionality Testing: Spray Oil Objective: Compare high oleic soybean oil with other commercially available oils on the basis of functionality Tests Procedure: Snack crackers shelf life study Test Variables: High oleic soybean oil High oleic canola oil High oleic sunflower oil Palm oil Partially hydrogenated soybean oil Commodity soybean oil

Spray Oil Study Procedures Snack crackers produced at American Institute of Baking using commercial bakery equipment and conditions Packaged and stored under industry type conditions Sensory testing every four weeks Current status: Three months completed of shelf life study Final results available by Fall 2015

Functionality Testing: Bakery Objective: Compare high oleic soybean oil with other commercially available oils on the basis of functionality Tests Procedure: Various bakery products Test Variables: High oleic soybean oil and enzymatically interesterified high oleic soybean oil blends tested with current standard bakery shortenings Test Results Donut test scheduled for later this year

Food Company Perspective John Jansen Vice President of Innovation, Quality and Regulatory, Bunge Foods

Global Regulatory Approval DuPont Pioneer European Union EFSA Recommend approval of the single trait for high oleic soybeans Next must recommend approval of trait stacked with Roundup Ready trait (previously approved as a stand alone trait) Then EU Commission must accept the EFSA recommendation and approve for sale in the EU

Global Regulatory Approval Monsanto China Approve the positive results from a feeding study completed in November 2014 European Union EFSA Recommend approval of the single trait for high oleic soybeans Next must recommend approval of trait stacked with Roundup Ready trait (previously approved as a stand alone trait) Then EU Commission must accept the EFSA recommendation and approve for sale in the EU

Government Recommendations: Dietary Guidelines Fats high in saturated fat should be replaced with liquid vegetable oils Solid fats should be avoided, saturated fats are still overconsumed and shouldn t exceed 10% of calories Partial hydrogenation should be avoided Guideline recommendation: consume vegetable oils that are high in unsaturated fatty acids and low in saturated fatty acids!

Consumers Rating of Facts Panel

Consumer Insights: What Drives Consumption IFIC 2014 Food & Health Survey

The Value of High Oleic Soybean Oil to Customers High in monounsaturated fatty acids Zero industrial trans fatty acids Low in saturated fatty acids High stability, no need for additives Domestically grown, highly sustainable Fluid, transparent market easily hedged Soy taste in finished foods Competitive price Absence of negatives

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High Oleic Soybean Oil Panel. National Institute of Oilseed Products March 17, 2015