Non-GMO “Super” Soybean With Near-Zero Off-Flavors Could Widen Plant Protein’s Appeal

Researchers at the USDA Agricultural Research Service’s Plant Genetics Research Unit in Columbia, Missouri, in collaboration with the University of Missouri and industry partners, have developed a novel non-GMO soybean variety that significantly reduces the beany and painty off-flavors associated with soy-based products. The study, published in Food Chemistry, compared four soybean types, with the newly developed “Super” variety showing the lowest concentrations of flavor compounds and the weakest off-flavor attributes in sensory analysis.

The Super soybean variety was created through selective breeding to combine multiple trait modifications targeting the chemical processes responsible for off-flavor production. By integrating traits such as high oleic acid, low linolenic acid, lipoxygenase-null characteristics, and carbohydrate modifications, the researchers were able to minimize lipid oxidation and other chemical changes that result in undesirable flavors. This non-GMO breeding method involved targeting nine soybean genes over several years to optimize seed composition, without introducing foreign genetic material. The technology has already been patented, with further patent applications pending, and is attracting interest from seed companies and food ingredient manufacturers seeking neutral-flavored, high-quality soy protein.