Universities and Agriculture Extensions Collaborate to Make a Better Bean
The food service industry and food processors depend on research advancements from universities and agriculture extensions to increase the overall quality of food products for human consumption. It is vital that key research continues to move forward to meet the demands of a health conscious society.

Various processing techniques are constantly being researched and tested by universities and agriculture extensions. The techniques have the potential to increase antioxidants that reduce trans fat contents, while producing larger volumes of trans fat-free oils.

Breakthrough research is paving the way to accelerate the development of soybean germplasm, thereby increasing oleic acid that may reduce or eliminate the desire for hydrogenation, cut back on saturated fat content and decrease linolenic levels that will enhance flavor and make a more stable product. Such advances will increase oil quality for human consumption and health, thus providing healthier choices to consumers in the marketplace.

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