Benson Hill unveils ‘ultra-high protein’ soybean varieties

Crop improvement company Benson Hill, has announced plans to release new ‘ultra-high protein’ soybean varieties in the 2021 crop year.

According to Benson Hill, the process used to extract soy protein concentrate, which is employed across the consumer food, animal feed and aquaculture industries, involves multiple water- and energy-intensive steps.

The company claims that its nutritionally dense ‘ultra-high protein’ soybean varieties, are the first commercially available soybeans which yield protein on a par with soy protein concentrate, via a typical soybean crushing method.

The ultra-high protein varieties were developed through traditional breeding – allowing for non-GMO certification – accelerated by Benson Hill’s CropOS platform.

CropOS is reported to drive ingredient innovation through machine learning and genomics, employing proprietary phenotyping, predictive breeding and environmental modelling algorithms.

“The natural genetic diversity of plants is one of the most powerful sources of product differentiation for companies driving the modern food system,” said Matt Crisp, Benson Hill CEO.

“Our ultra-high protein portfolio and channel capabilities enable Benson Hill to meet customers where they are and empower innovators with cost-effective, scalable solutions.”

David Iverson, meal target area coordinator for the United Soybean Board, which has funded some of Benson Hill’s work on soybeans, added: “While soybean yields have improved over the past decades, protein levels have fallen.

“These ultra-high protein varieties demonstrate how we can work together via soy checkoff investments to improve protein content for end-users.

“We continue to work with public and private partners, including Benson Hill, to serve as a catalyst to enable new technology, farmer choice, and innovation across our soybean industry.”

Benson Hill plans to release the varieties through its Benson Hill Seeds division.

In 2019, the company partnered with AB InBev to develop higher yielding barley varieties that use less water and other natural resources.