Roundup Ready soybeans are just the beginning of a trend toward specialty trait soybean varieties soon to be available on the market. Following is a nice summary from the Extension folks at Ohio State University on some of the identity preserved (IP) varieties that are in various stages of marketing and development.

LOW SATURATE SOYBEANS produce oil that has 50 percent less saturated fat than traditional soybean oil. A 14-gram serving has just one gram of saturated fat making it similar to canola oil.

LOW LINOLENIC SOYBEANS produce an oil that has a reduced need for hydrogenation, contains reduced trans-fatty acids, and is more stable than traditional soybean oil. In some applications, low linolenic soybean oil has replaced hydrogenated oils. Use of low linolenic soybean oil can result in healthy, new oil products. Products made from LoSat Soy oil can make claims of zero saturated fat for many formulations when used in place of traditional soy oil.

HIGH OLEIC SOYBEANS produce an oil that has an oleic acid content of 80 percent or more, compared to 24 percent from traditional soybeans. This oil is naturally 1/3 lower in saturated fat, contains no trans-fatty acids, and remains in a user-friendly liquid form. Oils made from High Oleic acid soybeans are more heat resistant when used in cooking or as high value spray oil, and give longer shelf lives to products such a nuts.

HIGH PROTEIN SOYBEANS are one of two new products that alter the protein and sugar level of soybeans. They have been specifically selected and developed for the soy-food market, especially soy-milk and tofu. These soybeans provide high protein and isoflavone content. The health benefits of this type of product are well documented.

HIGH SUCROSE SOYBEANS contain significantly more sucrose and less indigestible carbohydrates than traditional soybeans. High sucrose soybeans have decreased amounts of indigestible sugars, which reduces the abdominal discomfort often associated with other soy products. Both of these soybeans products greatly reduce the "beany" taste and improving soy-food flavor for consumers. The improved flavor profile and functionality of these soybeans makes it possible to increase the percentage of soy in beverages, bakery products, pasta and other processed foods.

Research on soybeans for animal feeds has not been overlooked. Excess phosphorus in animal manure is a limiting factor in how much manure can be applied to each acre of ground. Researchers are working on this problem from two angles. The phosphorus in seed is mostly found in the form of phytic acid compounds called phytates. High levels of phytates reduce the utilization of phosphorus, other minerals, and dietary proteins by animals. Conversely, LOW-PHYTATE SOYBEANS will increase uptake of phosphorus by the animal and reduce the amount of phosphorus that passes through to the manure. Another way to reduce phosphorus in manure is to use HIGH-PHYTASE SOYBEANS. Phosphorus in the form of phytase is readily available for metabolism. High levels of phytase also increase the availability of a number of other minerals. As environmental concerns increase, both high-phytase and low-phytate soybeans will become important in reducing phosphorus in manure.

Lysine is an essential amino acid that is deficient in most grains. Increasing the lysine content in soybeans will be beneficial for both the swine and poultry industries. HIGH LYSINE SOYBEANS could be available as early as the year 2000. These beans could easily double or triple the content of lysine in soybean meal.