A study published by Food Research International analyzed the triple effect of climate change on soybean quality—increased carbon dioxide (CO₂), high temperatures and drought. Using predictive modeling powered by artificial intelligence (AI) and based on experimentally verified data, the study assessed how these pressures would affect the beans. It concluded that the seeds would change their composition, producing 50% more beans but of lower nutritional quality.

A study published by Food Research International analyzed the triple effect of climate change on soybean quality—increased carbon dioxide (CO₂), high temperatures and drought. Using predictive modeling powered by artificial intelligence (AI) and based on experimentally verified data, the study assessed how these pressures would affect the beans. It concluded that the seeds would change their composition, producing 50% more beans but of lower nutritional quality.

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