Maryland scientists have identified broccoli varieties with greater cancer-preventive qualities and are educating consumers and seed companies about these varieties. These products now can be made in a lab, whereas they once were available only when certain plants were in season. Plant breeders at North Carolina State and Iowa State have developed soybean varieties that are lower in some oils and fats. The North Carolina scientists have isolated a gene that affects oil synthesis and plan to use this information to reduce problem fats in other oil-rich food plants. Oil made from Iowa's new soybean, marketed as LoSatSoy TM , is expected to compete well with canola oil.
Food allergies seem to be increasing.
California researchers are finding ways to make some foods less troublesome to allergy sufferers by breaking down food proteins, resulting in greater digestibility. The technology also is being used to develop new foods, increasing the food choices of millions of people who suffer from food allergies. Eggs once were taboo because of their high cholesterol content. Researchers at Michigan State, however, have developed a way to reduce the cholesterol content of eggs by 96 percent without affecting flavor or nutritional qualities. Wisconsin researchers have developed a way to lower fat and cholesterol in eggs by 25 percent.