Recently, in the wake of improved oil processing technologies, genetic engineering and research, new soybean varieties with enhanced traits and new soybean oils have been developed. Here is a rundown of what's available and what may be coming in the future: Low-linolenic soybean oil: The first trait innovation to become commercially available. Food companies have gotten away from partially hydrogenated oils and transitioned to low-linolenic soybean oil for frying and processed ...

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