Functional Peanut Could Revolutionize Snack Food Industry

12/17/2001 |

An Australian scientist has developed a new strain of peanut that contains 80% of mono-unsaturated oleic acid compared to a normal peanut, which contains up to 55% of oleic acid. The discovery will allow food manufacturers who plan to use the high oleic peanut to market their products as functional foods. According to studies, oleic acid can ward off cholesterol.

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