Midwest has the first commercial use of a gene-edited food in the U.S.

Rodeo Houston foodies might be interested that for the first time in the U.S., gene-edited soybean oil that has less trans-fat.

A gene-edited soybean oil has been for the first time in this country and can be used in sauces or dressings, or for frying.

Unlike the controversial genetically modified organisms or GMOs, which add traits from other organisms, gene editing gets rid of harmful traits.

Scientific American senior editor Josh Fischman said gene edited foods are targeting unhealthy or undesirable traits.

"With the soybeans, what they've done is they've cut out some genes that produce unhealthy trans fats," said Fischman. "What I imagine the restaurants who bought this new soybean oil are trying to do, is get that number closer to zero, so it's a selling point for customers."

He said there's always a risk with new technology, but it's been low. Studies haven't shown any negative effects of GMOs or gene editing. Scientists have been able to get rid of the bad traits through traditional crossbreeding, as well.