Responding to a future disclosure requirement by the Food and Drug Administration, two of the largest food science companies have joined to produce a soybean oil that carries substantially less fatty acid content.

Bunge Limited, one of the world's leading oilseed processing companies, and science conglomerate Dupont have announced the product will be marketed as Nutrium Low Lin Soybean Oil. The soybean variety, the companies say, has a low linolenic acid profile of less than 3 percent — a quality that will enable food service providers and food processors to produce healthier frying oil for consumers.

Nutrium Low Lin derives from variety 93M20, developed in 2003 by DuPont subsidiary Pioneer Hi-Bred International Inc. It will be made available starting this fall to Midwest farmers in selected regions.

“Nutrium Low Lin will help food companies reduce or eliminate trans fats from their products,” said Carl Hausmann, president and CEO of Bunge America, the North America operating arm of Bunge Limited. “With the alliance, Bunge and DuPont can insure a high-quality product, reliable supply and efficient delivery from the plant breeder to the farmer to the food company.”

“We've been developing soybeans with improved oil since 1991, and that's why we can deliver this improvement in varieties with the complete genetic package that farmers today demand,” said John Soper, DuPont soybean research director.