Disclosed is a food product comprising 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 and a soybean oil comprising less than 3% by weight alpha-linolenic acid based on the total weight of fatty acids in the soybean oil, the food product exhibiting at least 5% longer shelf-life against flavour degradation than an otherwise identical food product having eicosapentaenoic acid rather than stearidonic acid.
