New oil with zero trans fat could revolutionize frying
By Dan Piller, The Des Moines Register
What may be the next big thing in the quest for the perfect low-fat french fry will sprout from Iowa ground this summer.
Pioneer Hi-Bred says its genetically engineered soybean will make an oil that has no artery-clogging trans fats. The high-oleic oil is supposed to last three to five times longer in commercial fryers than most zero-trans-fat oils.
The Johnson, Iowa-based company, the second-largest producer of hybrid seeds for agriculture, will put the soybean through tests to determine whether those claims are true. If so, then McDonald's, Frito-Lay and other companies may snap up the oil and promote heart-healthy fried foods and chips.
The consequences for Americans' health could be significant. Read More
The seed technology that continues to improve our food supply is nothing short of amazing. Humans have been altering plants to benefit them for thousands of years. Today, because of the tools at our disposal, we can drastically speed up the process. Having this ability will dramatically aid us in our challenge to increase food production.