“There’s riches in the niches,” said Indiana soybean farmer and USB director Matthew Chapman. “This is a niche product that we can grow here and add that value right into farmers’ pockets.”

USB’s strategy focuses on operations currently relying on high oleic canola oil or solid frying fats like tallow cubes. Those markets present a unique opening because restaurants are under growing pressure to manage costs.

“They’ve been crippled by inflation,” Jansen said. “They have limited ability to pass costs along to consumers, who are already very cost-conscious.”

Why high oleic matters

High oleic soybean oil differs from conventional soybean oil in its fatty acid profile: higher levels of monounsaturated fat improve oxidative stability and let the oil perform longer in high-heat frying.

But the product USB discusses with chains is rarely 100% high oleic — processors often blend high oleic and conventional soybean oil together to balance performance and cost.

“They sell the product as 50% high oleic and 50% conventional. That reduces the overall cost while still giving you three to five extra frying days,” said Jansen.

Under traditional frying systems, many restaurants replace oil on a fixed schedule, often weekly. Longer-lasting oil means fewer oil changes, lower labor requirements and less downtime cleaning fryers.

“The real savings is providing a product that fries longer by days and eliminates the need to change the oil as often,” Jansen said. “That reduces labor and improves safety in their individual units.”

Some restaurant chains still rely on 50-pound solid-fat cubes that must be manually lifted, cut apart and added to hot fryers. Liquid soybean oil blends simplify that process and may reduce safety concerns associated with handling heavy blocks in fast-paced kitchens.

“The high oleic oil is in a jug in a box (JIB) with a handle, so ergonomically it’s much easier to use, and it meets the OSHA requirement for lifting,” Jansen said. “Fifty pounds is now over the edge.” Because the floors in frying units are slippery, hauling heavy blocks can be dangerous, he added, whereas a liquid pours through a spout system that works in reverse. “There’s still a splashing risk, but it’s a lot easier to manage, and you have something to hold onto.”

High oleic soybean oil also reduces buildup and residue in fryers, decreasing the intensive cleaning required between oil changes.

“The high oleic component is much more tolerant,” Jansen said, especially in operations frying breaded foods or products that leave debris behind in the fryer.

Starting small before scaling up

While national restaurant brands remain the long-term goal, USB’s current strategy starts with smaller regional chains, which Chapman said are often more flexible and easier to supply consistently during the early stages of market development.

“We’ve really been targeting those regional brands to start with,” Chapman said. “Maybe a brand that has 20 or 30 stores. They’re an easier target right now.”

“The big brands are always looking for ways to improve their product and cut their waste,” Chapman said.

Restaurant chains typically move cautiously when changing frying systems. New oils must pass operational testing, food-quality evaluations and supply-chain reviews before broad adoption occurs.

“You’ve got to approach it differently,” Chapman said. “Once they get it through their test kitchens and get distribution, they want a consistent product across a whole state, country or region.”

Industry leaders estimate a typical transition timeline of roughly 18 to 24 months for larger chains evaluating a new frying oil platform.

What It Could Mean for Farmers

High oleic soybeans can offer premium opportunities for growers willing to produce identity-preserved crops. Chapman believes U.S. farmers are well-positioned to meet demand because of existing grain storage and segregation infrastructure.

“We have the ability to segregate a lot better than the rest of the world because we often have on-farm storage,” Chapman said. “Farmers are up to the challenge.”

If adoption expands significantly, the effects could ripple throughout the supply chain, from seed developers to processors to food-service distributors.

“There’s value for each partner to share,” Jansen said. “You’re offering farmers an opportunity to get a premium.”

If successful, even modest adoption across the QSR sector could translate into substantial new demand for U.S. Soy — a new growth lane in a highly competitive edible oil market.