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by Kelly Mescher
Breeding soybeans for increased quality, higher
protein, oil or sugar content could mean a better end product for
consumers. It may also mean increased demand for specific soybean
varieties.
Checkoff-funded research at Iowa State University (ISU) is providing
the soyfoods industry with many specific end-use varieties. Dr.
Walter Fehr, professor of plant breeding at ISU, has developed 63
unique soybean varieties that are currently being used in soy-based
foods or for production of oils that are healthier than those we
currently consume.
“Every end-user has different needs,” Fehr says. “Some
of the beans we breed are specific for making tofu, while other
varieties are developed for use as soy protein additives and have
less of the inherent beany flavor.”
Checkoff Dollars Working
One of the varieties Fehr has produced using checkoff dollars is
grown by American Natural Soy Processors, based in Cherokee, Iowa.
Mark Schuett, farmer-owner, says the variety they grow produces
1 percent linolenic soybean oil.
“The 1 percent linolenic oil may last longer and may be much
more stable than regular soybean oil, therefore, hydrogenation may
not be required to stabilize it,” Schuett says. “Hydrogenated
oil contains trans-fatty acids, which tests show may not be good
for the human body. This particular oil could be better for human
consumption, and provide another market for producers.”
The 1 percent linolenic oils may be increasingly desired by food
manufacturers for production, Schuett says, since the U.S. government
may require foods containing transfatty acids to be labeled as a
potential health concern. |
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Breeding
Varieties for Specific Products
John Schillinger, Ph.D., CEO of Heartland Fields, LLC, a Des Moines-based
company that specializes in soyfoods, says products will continue
to hit supermarket shelves that not only taste great, but include
the many positive health benefits of soy.
“Soy is
an excellent protein source,” Schillinger says. “And consumers
are aware of the health benefits as well, especially since the FDA
has recommended the consumption of 25 grams of soy protein per day.
Since a large variety of foods has been incorporated with soy, the
health benefits can be included in any meal.”
Schillinger tests many different varieties, looking for traits to
enhance the flavor and nutritional value.
“One variety
has a high amount of protein, which is used in soymilks that sell
well in Australia and New Zealand,” Schillinger explains. “Their
government requires certain levels of protein in soymilks, and this
variety’s protein content meets that standard.”
Soy flour is made from another variety with the trait for a better
puffing action. “Your foods won’t go flat. It can be used
in larger amounts in things like pancakes, cookies and cakes, and
they will rise and fluff up.”
Meeting Consumer Demand
The soyfoods market is increasing by 20 percent annually, providing
soybean producers with a larger value-added market. Checkoff-funded
research for specialty trait soybeans must continue in order to
satisfy and increase consumer demand. |
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