A recent study conducted by the United Soybean Board (USB) revealed 29% of foodservice operators are testing high oleic soybean oils for possible future use in products. Ninety percent of survey respondents noted interest in oils with reduced saturated fat and/or reduced ...More
All food shows feature product and prototype tastings—but few hold a candle to the innovative edibles on display on at the Research Chefs Association Culinology® Expo. Here’s a glimpse of the fun. ...More
The United Soybean Board (USB) and soybean checkoff announced the 2011 recipients of the USB Research Fellowships. Lilly Brzostowski and Kevin Dillon each will receive a $25,000 annual stipend for four years to conduct their doctoral research on soybeans. ...More
USDA Agricultural Research Service (ARS) scientists studying the genetic make-up of soybeans in search of traits such as tolerance to ozone and other stresses discovered soybeans from Sweden are “superstars of stress resistance." ...More
Switching from one oil to another in snack-food formulations is no easy feat. There are a number of hurdles to overcome, especially when going from saturated fat to unsaturated fat. ...More
A project partially funded by the United Soybean Board (USB) and soybean checkoff have discovered two high-oleic soybean varieties that ultimately could help the U.S. soybean industry regain most of the oil market share it lost when some food companies replaced hydrogenated ...More
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