Source: University of Missouri

Trans fat could be a thing of the past in soybean oil.

Soybeans developed by University of Missouri researchers hold promise to reduce unhealthy fatty acids in soybean oil, which comprises more than 70 percent of the food oil used in the U.S.


Grover Shannon, a professor of soybean genetics and breeding with the MU Delta Research Center, held the key to healthier food in the soybean pod between his fingers.


"It's like any regular soybean, but inside this pod are seeds that are unique because they contain 80 percent oleic acid," Shannon said. "They will be in demand by consumers because they will be healthier and more functional for a lot of foods." 

Original news release