Milling & Baking News - September 12, 2006 - 19

B U S I N E S S

Bunge and DuPont broaden soy
venture, launch TREUS brand
AMANA, IOWA - Bunge North America and DuPont on Aug. 29 said they were
expanding collaboration on soy products
to include industrial applications, biofuels and other opportunities and were
launching the TREUS brand name for
the soy products developed jointly.

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"This collaboration brings together
the expertise and resources of two industry leaders that span the
soybean value chain," said
Carl Hausmann, president
and chief executive officer of
Bunge North America.

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The Bunge DuPont Biotech Alliance
was formed in 2003. At the same time,
The Solae Co. was created by the two
companies to bring new soy based food
and nutrition products to market. Solae,
based in St. Louis, has annual revenue
exceeding $1 billion.
The TREUS brand is intended to reflect the companies' broader collaboration.
Low-linolenic soybean oil
produced from Pioneer HiBred International, Inc., brand soybean
varieties and previously marketed as
Nutrium low-linolenic soybean oil now
will be marketed as TREUS low-linolenic
soybean oil, the companies said. Pioneer,
based in Des Moines, Iowa, is a subsidiary of DuPont.
"Over the three years of our collaboration, we have seen the interest in biofuel, industrial and feed sectors expand exponentially," said Erik Fyrwald, group vice-president of DuPont Agriculture and Nutrition.
"We are making strides to bring products to
market to meet the growing demand."
DuPont has made a significant effort
to deliver new technologies to the growing biofuels market, which includes improving biofuel production through improved seed and crop protection products, developing new technologies to
allow conversion of cellulose to biofuels,
and developing next generation biofuels,
including biobutanol, the company said.
In addition to developing corn hybrids for ethanol, DuPont's Pioneer is
characterizing soybean varieties for oil
content to determine impact on biodiesel
production. Pioneer also is developing
soybean varieties that produce soybean
meal with enhanced amino acid content
for more efficient meat production.
"We are pleased with the success of
our low-linolenic soybean oil in meeting
our food customers' demand for trans fat
alternatives," Mr. Hausmann said. "We
are excited about the potential of new soy
products that will build on this success
in the food sector and enable us to better
serve feed and industrial customers, including the growing biodiesel industry."
Low-linolenic soybean oil was the first
product introduced by the companies. Several additional soybean oil and soybean
meal products are in the pipeline, including oils with high oleic and a combination
of high oleic and high stearic oil content.
High oleic/high stearic oil will offer
food companies a low trans, high solids baking ingredient for use in packaged foods such as cookies, crackers and
breakfast cereals requiring an extended
shelf life, the companies said. High oleic
oil also provides a low trans product
with improved frying performance for
food service and food processors. MBN
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 12, 2006

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