MINNEAPOLIS — A 2014 partnership between Cargill and Precision BioSciences led to a reduction in saturated fat in oil. A high-oleic canola oil under the Clear Valley brand now has saturated fat levels of 4.5 percent, which marks a 35 percent reduction from the previous canola oil generations.

The two companies used Precision BioSciences’ Arcus genome-editing technology to reduce saturated fat. Cargill has filed patent applications covering initial discoveries with the technology.

“The partnership demonstrates our ongoing commitment to developing nutritious products for consumers with the superior performance and sensory attributes that our customers have come to expect from Cargill’s edible oils portfolio,” said Lorin DeBonte, Ph.D., global foodservice R&D leader for Cargill. “We continue to look for new ways to build upon our capabilities and innovate in a responsible way, and this collaboration was essential to making this discovery.”