Calyxt Inc, USA, announced the launch of a gene-edited high oleic soyabean oil for the US market which will be sold to the food service industry for frying and salad dressings, as well as sauce applications.
“Calyno oil contains approximately 80% oleic acid and up to 20% less saturated fatty acids compared to commodity soyabean oil, as well as zero grams of trans fat per serving,” Calyxt said in a press release on 26 February.
The company said the oil – produced via gene editing – had up to three times the fry life compared to commodity oils, providing a more sustainable product. The oil was sourced from Calyxt high oleic soyabeans grown over 13,700ha of land in Upper Midwest region.
“This historical commercialisation of the first-ever gene-edited food product is a testament that food manufacturers and consumers are not only embracing innovation, but also willing to pay a premium for products which are healthier and traceable to the source,” said Manoj Sahoo, chief commercial officer at Calyxt.
“Our next focus is scaling up the supply chain so that we can meet the growing demand for healthier high oleic soyabean oil, not only for small and mid-sized food manufacturers, but also for global Consumer Packaged Goods (CPG) brands.”
According to Forbes, Calyxt was originally formed in 2010 as a subsidiary of French biotech company Cellectis. Scientists used the gene-editing TALEN technique to engineer the high oleic soyabean in 2014, and the company had other gene-edited foods, such as high fibre wheat and reduced browning potatoes, in the pipeline.
Gene editing edits a plant’s existing genome, compared with traditional genetic modification (GM), where foreign DNA is inserted into the organism.
This distinction has allowed Calyxt to launch a high oleic, non-GM soyabean meal in conjunction with Calyno.
“With this milestone, Calyxt has delivered on its promise and progressed from a research and development platform to a full-scale food ingredient company,” said Jim Blome, CEO of Calyxt.