Genetic Engineering and Healthier Soybean Oils

Soybeans are legumes that produce abundant oil.   The oils have been popular for consumers and in food service, but they could have improved performance in cooking applications and also did not have the heart-healthy profiles of other plant-derived oils.  With a simple genetic tweak scientists were able to radically change the oil content of soybean oil to high oleic content.  This type of oil has no trans fat, less saturated fat, and a significant level of monounsaturated fat.  The process has been achieved by traditional breeding as well as by gene editing, producing a soybean oil with improved cooking performance and health properties.  Today’s podcast features a discussion with Kim Nill, Director of Research and Development with the Minnesota Soybean Council.