The earnestness of bean.
A pending federal rule requiring U.S. food manufacturers to list the trans-fatty acid content on food labels is sparking increased interest in a new soybean variety that contains less of the artery-clogging fat.
Oil derived from standard soybeans usually is hydrogenated to extend shelf life. A byproduct of that process is trans-fatty acid. But scientists say the new variety does NOT require hydrogenation.
Advocates of the new bean, which was developed conventionally at Iowa State University, hope to see one million acres in production by 2005.