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

Oct 30, 2006, 00:00 ET from QUALISOY

    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 www.QUALISOY.com.