NewsIncreasing Legumes, Reducing Red Meat Is Safe for Bone Health and Protein Intakeby University of HelsinkiStudy finds that pea and faba bean based foods provide sufficient amino acid intake
NewsChickpea Genetics Reduce Need for Chemicalsby American Society of AgronomyResearchers are working to improve chickpea varieties and develop new ways to control disease in legumes
NewsCreating a Bean Variety That Both Farmers and Consumers Wantby American Society of AgronomyThe bean varieties that farmers want to grow are usually different than the varieties consumers want to purchase—until now
NewsFactors Influencing Soybean Injury by Synthetic Auxin Herbicidesby Cambridge University PressHerbicides often move off-target and can cause severe injury to sensitive plants growing nearby
NewsResearchers Use Soy to Improve Bone Cancer Treatmentby Washington State UniversityIn recent research, the slow release of soy-based chemical compounds from a 3D-printed bone-like scaffold resulted in a reduction in bone cancer cells
NewsKnowledge of the Origin of Food Makes It Taste Betterby University of CopenhagenNew research demonstrated that the taste of food gets better when we know more about where it comes from and how it's made
NewsHeart-Healthy Effects of Soy Consistent over Time, Meta-Study Findsby University of TorontoStudy calls into question the U.S. Food and Drug Administration's current proposal to revoke the health claim for soy protein and heart disease
NewsA Faba Fix for Corn's Nitrogen Needby American Society of AgronomyFaba bean cover crop halves added nitrogen requirement
NewsSynchrotron Science Could Give Soybeans a Boostby University of LiverpoolRecent research findings could be used to help develop new treatments to promote crop growth and tackle disease
NewsGenetic Limits Threaten Chickpeas, a Globally Critical Foodby University of VermontNew research shows promise in improving crops with use of wild relatives