Disclosed is a food product comprising a soy protein and an oil from a transgenic plant comprising at least 10% by weight stearidonic acid based on the total weight of fatty acids in the oil, the food product exhibiting at least 5% longer shelf-life against flavor degradation than an otherwise identical food product having eicosapentanoic acid rather than stearidonic acid wherein the soy protein is selected from the group consisting of soyflour, defatted soyflour, soy protein concentrate, texturized soy protein concentrate, hydrolyzed soy protein, soy protein isolate, and spray-dried tofu.
