Improving Oils and Oilseeds Through Crop Genetics

Abstract

Consumer preferences, labeling mandates, and dietary health concerns are driving changes to ingredient selection within the food industry. Many conventional oilseeds are being selected or genetically modified to improve the seed oil fatty acid composition ranging from raising/lowering saturates or unsaturates to incorporating new fatty acids abundant in other species. Most of these new oils have significant improvements over their commodity oil counterparts. This article reviews the most common and commercially viable new oilseed varieties providing trait‐modified oils developed within the last 10–15 years.