On Nov. 12, 2003, Iowa State University announced new soybean varieties, that don’t need to be hydrogenated, that hold promise for food manufacturers scrambling to remove unhealthy trans fats from their products.

The new soybean was developed through conventional breeding practices by soybean breeder Walter Fehr, a Charles F. Curtiss Distinguished Professor in Agriculture, and Earl Hammond, emeritus University Professor of food science and human nutrition.