NuSun

NuSun® sunflower oil is stable without partial hydrogenation. It outshines other oils for commercial use by providing optimal healthy benefits, great taste, and superior performance, while remaining trans fat free.

NuSun® oil is the 'new' mid-oleic sunflower oil. It is lower in saturated fat (less than 10%) than linoleic sunflower oil and has higher oleic levels (55-75%) with the remainder being linoleic (15-35%).

In 1995, members of the National Sunflower Association made the commitment to change the fatty acid structure of sunflower oil to meet the future needs of the food industry. The needs were identified as "oil that had a pleasing taste, stability without needing partial hydrogenation and low saturated fat levels." Sunflower had the natural genetic characteristics to make this change. The NSA initiative was supported by USDA plant breeders, the industry and sunflower growers. NuSun® sunflower oil became a reality.

Initial testing of the new sunflower type began in 1996. In 1998, commercial volumes were available. In 2003, NuSun® varieties were 55% of total oilseed acres planted with future growth expected. In 2005, it is estimated that 70% of the oilseed acres were NuSun®. In 2007 that number is estimated to be 85 to 90% NuSun with the rest equally divided between high oleic and traditional linoleic.

In addition to the research being conducted, NuSun was also being viewed as having the potential for becoming a major player in the U.S. oil industry and was poised with "the opportunity ... to capture a significant market share in the snack food, restaurant, and food service sectors." [Reference: Monoj K. Gupta, "NuSun - The Future Generation of Oils." INFORM 9:1150 (1998)]

A recently completed human NuSun diet study showed that NuSun® has heart-healthy benefits of significantly reducing participants' total and LDL cholesterol. An identical olive diet did not show similar improvements.