Anthony J. Kinney
Crop Genetics Research and Development, DuPont Experimental Station
Growth in consumption of soy foods is restricted by negative fla- vor associations of soybean products and a limitation in the range of possible food and beverage applications resulting from the constraints of soybean storage protein properties. Soybean biotechnology is addressing these issues and creating even healthier soy-based foods.
Key words: Cardiovascular disease, flavor, health, oleic acid, polyunsaturated fatty acids, protein engineering, soy foods, soybean oil, soy protein isolates.