The first gene-edited food is starting to make its way into everyday products.
Soybeans that have been edited to make their oil contain approximately 80 percent oleic acid, which is 20 percent less saturated fatty acids compared to commodity soybean oil and zero trans-fats will now go into production.
Dan Voytas and his team of students at the University of Minnesota discovered the technology and methods to make this happen. He’s the chief science officer at Calyxt and professor at the University of Minnesota.
He joined The Show to talk about the process.
EDITOR'S NOTE: this story has been modified to specify how the soybeans have been edited.
