The University of Guelph is advancing efforts to meet rising global protein demands through innovative agricultural research, including the development of an AI-assisted dry bean variety known as "superbean." While still several years from commercial availability and potentially undergoing a name change, the new bean has shown promising results in preliminary trials.
Dr. Mohsen Yoosefzadeh Najafabadi, assistant professor and lead for dry bean breeding and computational biology at the university, spearheaded the project using a custom-built artificial intelligence tool called BeanGPT. This AI was trained on an extensive database comprising over 300,000 research papers and 50 million data points covering climate change, agronomics, and news reports. Alongside BeanGPT, the team utilized a secondary program, Bean Memory, which draws on 40 years of the university’s own research archives. The technology was tasked with identifying traits to develop beans that combine high protein content with high yield and disease resistance.
Despite initial skepticism due to the lengthy breeding cycles typical of new bean varieties, Dr. Yoosefzadeh Najafabadi reported encouraging performance from the superbean amid challenging environmental conditions, including heat waves and wildfire smoke during summer field tests. He notes that the new varieties performed comparably to those developed through traditional breeding methods.
The university’s bean breeding program builds on a legacy of successful crop development, with current varieties accounting for significant portions of Ontario’s food-grade soybean production. The surge in global protein consumption, partly driven by shifting dietary habits and increased use of weight loss medications that encourage higher protein intake, has intensified the need for more efficient and nutritionally advantageous plant proteins.
“Beans remain a practical, accessible source of plant protein and dietary fiber,” said Dr. Yoosefzadeh Najafabadi. His lab is also working on small-seeded bean varieties that reduce cooking times without pre-soaking.
Other experts at the University of Guelph emphasize the broader context of rising protein demand and the role of innovation in supporting sustainable agriculture. Dr. Mike von Massow of the Ontario Agricultural College highlights increasing incomes in emerging economies and consumer trends as key drivers. He stresses the importance of breeding beans suited to Ontario’s climate to help farmers meet expanding international markets.
Beyond dry beans, researchers are addressing sustainability and productivity across the full protein supply chain—from soil and water management to genetics, food processing, and market development. Dr. Christine Baes, a geneticist at the university, notes efforts such as the Net-Zero Dairy Genome Project, which uses genetics to produce dairy cows that are healthier and emit less methane, thus contributing to climate goals.
Industry stakeholders affirm the practical benefits of such innovation. Crosby Devitt, CEO of Grain Farmers of Ontario, remarked on the importance of tailored soybean varieties developed at the University of Guelph. These improvements facilitate the growth of crops ideal for high-value products like tofu, miso, and soy milk.
The growth in protein demand has also fostered investments in processing infrastructure, exemplified by the recent opening of Alinova Canada’s soymilk plant in Morrisburg, Ontario. The new facility enables more Ontario-grown soybeans to be processed domestically, supporting rural economies and minimizing transportation costs and tariff exposure.
Collectively, these initiatives illustrate the University of Guelph’s integrated approach to enhancing protein production in ways that are economically viable and environmentally sustainable, supporting farmers and food security both regionally and globally.