Keep up-to-date with the latest U.S. Soy news.
Soy Protein Isolate: Enabling the Next Generation of Healthy, High Protein Foods, and Beverages | September 25, 2024
Soy protein isolate (SPI) is changing the landscape of the food industry by providing a versatile and protein-rich ingredient that caters to the growing consumer demand for high-protein and plant-based products.
Shielding Shelf Life | July 12, 2024
Producers reduce saturated fat content without sacrificing product longevity.
The Future of Farming in Missouri | July 2, 2024
Meagan Kaiser sat down with the Missouri Times to discuss the future of farming and steps to secure opportunities for future generations.
America is Poised to Embrace Tofu | April, 5 2024
Worldwide Director of Oil and Soyfood Programs (USSEC), Will McNair, connected with Jordan Wiklund at The Food Institute to discuss tofu’s role and reputation in the alternative protein space.
Are Consumers Willing to Pay More for Sustainable, Soy-Fed Pork?
Three case studies explore why customers are willing to pay a premium for pork products they know are sustainably raised.
Has Tofu Gone Mainstream? | January 19, 2024
U.S. soy nutrition expert Pam Smith, RDN, connected with Grace Garwood at The Food Institute to discuss the nutritional benefits and versatile applications of tofu.
Subscribe to our newsletter
Join companies making the switch to U.S. grown high oleic soybean oil