A Second Major U.S. Brand - Kentucky Fried Chicken - Makes the Switch to Low-Linolenic Soybean Oil

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A Second Major U.S. Brand - Kentucky Fried Chicken - Makes the Switch to Low-Linolenic Soybean Oil
     KFC Decides to Reduce Trans Fat Content With Enhanced Soybean Oil

    ST. LOUIS, Oct. 30 /PRNewswire/ -- According to QUALISOY(TM), a soybean
industry initiative helping market healthier, more functional soybean
products to the food industry, Yum Brands Inc. represents the second major
U.S. brand to switch to low-linolenic soybean oil. Yum Brands Inc.
announced today that the company's 5,500 KFC restaurants across the United
States will switch from partially hydrogenated vegetable oil to
low-linolenic soybean oil. KFC will use a QUALISOY-approved variety of this
enhanced oil.
    KFC's commitment to this new variety is an important step in continuing
the development of trait-enhanced soybeans that will offer increasing
health benefits and functionality for foods. According to QUALISOY CEO John
Becherer, "We applaud Yum Brands Inc. on its movement toward eliminating
trans fats from Kentucky Fried Chicken (KFC) products by transitioning to a
low-linolenic soybean oil. This is an important step towards making
America's favorite foods healthier."
    The breakthrough of low-linolenic soybean oil will benefit the food
industry and consumers, and could add an estimated $100 million per year to
the value of soybean commodities. After the 2006 soybean harvest,
approximately 400 million pounds of low-linolenic oil could be available to
the food industry, according to QUALISOY. It is predicted that more than
one billion pounds of low-linolenic oil could be available by 2007.
    Several low-linolenic soybean oil options are currently available to
the food industry, providing alternatives to partially hydrogenated
vegetable oil. Low-linolenic soybeans that currently meet QUALISOY quality
standards include VISTIVE(TM) from Monsanto; Pioneer(R) brand low-linolenic
soybeans; and Asoyia(TM) ultra low-linolenic soybeans. The resulting oils
include Advantage LL brand soy oil processed by Cargill; VISTIVE
low-linolenic soy oil processed by Ag Processing, Cenex Harvest States and
Zeeland Farms; TREUS(TM) brand soy oil, developed in partnership by Bunge
and DuPont; and Asoyia ultra low- linolenic soybean oil. In the coming
years, it is estimated that additional soybean varieties will become widely
available to meet food industry and consumer needs.
    Kellogg Company announced in early December 2005 that it would
reformulate using QUALISOY-approved low-linolenic soybean oil in an effort
to eliminate trans fats from a number of its food products. This major
investment by Kellogg's sent a strong message to the industry about the
application of low-linolenic oil. Kellogg's will use a variety processed
from Monsanto's VISTIVE(TM) low-linolenic soybeans, as well as
Bunge/Pioneer's TREUS(TM) low-linolenic soybean oil.
    QUALISOY is a collaborative effort among the soybean industry to help
market soybeans that result in healthier oils and improve the global
competitiveness of the U.S. soybean industry. A diverse 22-member QUALISOY
Board of Directors sets research priorities, evaluates existing and
emerging technologies, and determines which traits, products and processes
will be eligible to carry the QUALISOY name. For additional information on
low- linolenic product availability, QUALISOY's activities and its Board of
Directors, visit http://www.QUALISOY.com.
SOURCE QUALISOY
http://www.QUALISOY.com
CONTACT:
Steve Poole, Office, +1-314-406-1645, or
spoole@smithbucklin.com, for QUALISOY