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Trans fats, found in many cakes, pastries, pies, chips and fast foods, are chemically altered vegetable oils used to bulk up foods and increase their shelf life. They have no nutritional value and boost levels of "bad" cholesterol, thereby increasing the chances of a heart attack. Trans fats also occur naturally in meat and dairy products, but these pose no risk.
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In recent years, several soybean varieties have been developed with healthier or more functional fatty acid lipid profile.
The first of its kind was the high oleic soybean oil developed by DuPont using biotechnology enhanced breeding technology. With the increased understanding of the biosynthesis pathways leading to specific fatty acid profiles the development of new varieties was speeded up considerably. Currently, several varieties are going into production in the U.S.A. These varieties have an oil composition, which is considerably reduced in linolenic and/or in saturated fatty acid content, or enhanced in saturated fatty acid composition.
The valorisation of these novel varieties requires a full channelling or Identity Preservation throughout the production system. Major processors such as ADM, Bunge, and Cargill have developed specific value chains to capture the extra value of these products. Marketing happens in close cooperation with the seed production site, as well as with main users from the food industry complex.
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Impact on Seed Growers and Oil Processors
According to preliminary studies commissioned by Agriculture and Agri-Food Canada and industry presentations made to the Task Force, reducing the dietary intake of trans fats could have a negative impact on Canadian production and processing of canola and soybean oils.
This is because some of these oils are partially hydrogenated and thus contain trans fats. Removal of these oils from the market could decrease vegetable oil processing in Canada and potentially weaken oilseed production; however, the extent of any negative impact is not clear and could be offset by increased international demand for vegetable oil.
On the positive side, major strides have been made in developing new oilseed varieties (e.g. high-oleic canola) with traits that enable the manufacture of vegetable oils that have greater oxidative stability and longer shelf life. For many applications, this increased degree of oxidative stability enables the use of such oils without the need for hydrogenation. Producers of these new varieties were optimistic regarding future Canadian production capacity and stressed the importance of strong and consistent market signals to keep this trend moving forward.