Monsanto Company has completed regulatory submissions to the U.S. Department of Agriculture and U.S. Food and Drug Administration in support of the Vistive III soybean trait.
This second-generation product builds on Monsanto’s existing Vistive product and would provide food companies with a healthier, more stable soybean oil for frying and baking that contains significantly lower levels of saturated fat and eliminates trans fats.
Research has shown that a diet low in saturated and trans fats promotes heart health.
“Vistive III is a win for farmers, food producers and consumers,” said Jerry Hjelle, vice-president of regulatory for Monsanto. “This provides a glimpse into the next-generation of biotech products that can bring direct health benefits to consumers. We also expect farmers to benefit from the premium pricing opportunity the market is likely to offer for the oil once it’s commercialized. And food producers should benefit from a more stable and more healthful soybean oil to use in its food products”
Completing regulatory submissions in the United States is an important step forward in bringing the benefits of this next-generation soybean product to the market, he added.
Vistive III soybean oil is more stable at high temperatures and is shown to have significantly extended fry life when compared to commodity soybean oil, or existing low-linolenic soybean products.
“Application studies show that products fried in the new oil maintain optimum flavor quality,” said Richard Wilkes food applications lead for Monsanto.
Vistive III eliminates the need for hydrogenation, resulting in foods with zero trans fats and reduced overall saturated fat content, thus bringing health benefits to consumers.
“Vistive III anticipates the needs of my customers and will help me offer them the best soybean product today’s technology can create,” said John Buck, a farmer in New Bloomington, Ohio, who has been growing the first-generation Vistive soybeans for several years. This year, Buck is growing only soybeans with the Vistive trait. “As a third-generation farmer who has been in agriculture for a decade, I look forward to advancements in soybeans that continue to improve food quality and can help me and my family eat healthier while enjoying the foods we eat.”
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