Iowa State Launches Two New Soyfood Varieties for 2009

AMES, Iowa – Farmers who grow identity-preserved soybeans for food uses will be able to enjoy higher yields from two new varieties developed by the breeding program at Iowa State University. 

The protein produced by the new non-GMO varieties IA2053LF and IA3027LF lacks the beany or grassy flavor of conventional soybeans.  The protein is preferred for the manufacture of soyfood products for which a bland protein is desirable, such as soymilk.  In addition to the bland flavor, the two new varieties have higher protein and larger seed size than conventional soybeans. 

The new varieties join the lineup of ISU soybeans that are widely used by the soyfood industry for an array of products including tofu, edamame, soymilk, protein bars, and snack foods.  Companies who make soyfood products are able to choose from ISU varieties that differ in protein content, size, and seed color. 

The agronomic and seed characteristics of the ISU soyfood varieties in the 2008 field tests can be found in the Varieties Performance section.  All of the soyfood varieties in the tests have a yellow seed coat and a yellow hilum color.

Additional non-GMO varieties with improved oil traits that may be useful to the food industry can be found at www.notrans.iastate.edu.  In addition to the production of useful oils, the varieties also are well suited for the production of high yielding non-GMO soybeans for sale as a commodity, for markets that pay a premium for the non-GMO protein, or for food applications for which a hilum color other than yellow is preferred. 

Development of ISU varieties is made possible by the financial support of U.S. soybean farmers through the Iowa Soybean Association and the United Soybean Board. Seed of the varieties is available through the Iowa State University Research Foundation.