Plenish High Oleic Soybean Oil Debuts at the Culinary Institute

Participating in the CIA event provided exposure for Plenish high oleic soybean oil with key decision makers and the chefs that will determine the next big trends in American cuisine.

17 Nov 2010 --- Plenish high oleic soybean oil recently made its debut at the world renowned Culinary Institute of America (CIA) in St. Helena, Calif. (U.S.)

Through a joint sponsorship with Bunge Oils, a leading manufacturer of edible oils, and Qualisoy, a collaborative effort among the soybean industry to market the development and availability of healthier soybeans and soy oil, Plenish high oleic soybean oil was the exclusive oil of the event.

More than 700 leading chefs, corporate menu decision-makers, food service management executives, suppliers, food critics and journalists cooked with the oil during kitchen demonstration workshops. In addition, Plenish high oleic soybean oil was featured during an exclusive luncheon to kick-off the conference and at receptions throughout the event.

“Participating in the CIA event provided exposure for Plenish high oleic soybean oil with key decision makers and the chefs that will determine the next big trends in American cuisine,” said Russ Sanders, director of DuPont Ag & Nutrition Enhanced Oils Venture. “The interaction with CIA chefs is invaluable as we work to market this enhanced, high stability oil to the food industry.”

Plenish high oleic soybeans from Pioneer contain the highest oleic content (more than 75%) of any soybean product under commercial development. This significantly increases the stability of the oil and provides greater flexibility in food applications. Consumers also benefit from Plenish high oleic soybean oil which contains 0 g trans fat and 20% less saturated fat than commodity soybean oil, making it a more attractive food ingredient.

The CIA is widely recognized as the world's premier culinary college, with an industry-wide reputation for excellence and more than 40,000 alumni.