In GROW, Ultra High Protein Soybeans Demonstrate the Latest Agricultural Advancements from Benson Hill

Earlier this year, the Science Center partnered with local St. Louis ag tech firm Benson Hill to showcase Benson Hill’s proprietary Ultra High Protein (UHP) commercial soybeans in the GROW Gallery. There, guests can learn about how Benson Hill used traditional breeding procedures to create these high-protein soybeans, as well as their benefits for farmers, food production, and the planet.

Typical commodity soybeans used in the production of soy-based ingredients result in protein levels of around 50% after they’re processed (which involves crushing the beans, followed by a concentration step that involves additional water and energy use).

Benson Hill’s UHP soybeans have “post-crush” protein levels of around 60–65%, which means the concentration step can be skipped, reducing the amount of energy used in processing by approximately 50% and the amount of water used by approximately 70%.

“We’re so excited for our partnership with Benson Hill and to showcase this local business that’s part of our St. Louis agricultural scene,” says Maddie Earnest, GROW Gallery manager at the Science Center.

“St. Louis has so many businesses and organizations dedicated to agriculture and ag tech,” Earnest continues, “and this partnership gets to the heart of why GROW is here—to give our guests the chance to discover and learn about the science of agriculture happening right in our own backyard.”