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 healthy, high-protein and plant-based products. With an impressive 90% protein content on a moisture-free basis, SPI serves as a concentrated source of plant-based protein that stands out for its versatility and affordability, as well as its superior nutrition and health benefits. Versatility in Food Applications What makes SPI particularly valuable…

As consumers grow increasingly health-conscious about the foods they eat, bakers are reformulating their offerings with healthier ingredients and cleaner labels to boost product appeal. One way many accomplish this is by reducing the saturated fat content in their baked goods or snacks. “Saturated fats and particularly partially hydrogenated oils (PHOs) have been shown to have serious detrimental effects on consumers’ health,” said Jennifer Young, manager, natural food protection, antioxidant applications, Kalsec. “In order to…

Agriculture is an integral part of Missouri’s economic makeup. According to the Missouri Department of Agriculture, the Show Me State is home to nearly 88,000 farms, averaging 803 acres a piece, and the industry is valued at $93.7 billion. Meagan Kaiser sat down with the Missouri Times to discuss the future of farming, including what the future may hold for farmers and what steps can be taken to ensure future generations will inherit those opportunities.…

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, highlighting three benefits as a plant-based protein option – affordability, flavor, and versatility. “In today’s alternative protein space, the possibilities tofu offers are turning heads. More flavorful than most plant-based products and affordable to boot, tofu checks a lot of boxes as a middle-of-the-road protein alternative that…

Seven in ten consumers consider an animal’s diet essential to their meat purchasing decisions, according to a 2023 U.S. Soy survey. Notably, half of consumers view soy-fed meat as healthier, higher quality, and more nutritious. U.S. Soy joined forces with three different grocery retailers over several years—Giant Eagle, a Midwestern retail chain*, and Coborn’s—to put these statistics to the test and understand if consumers are willing to put their money where their mouth is. The outcome?…

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.  Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.  “As a soyfood, tofu is one of the few plant-based proteins that’s a complete protein,…

U.S. soy nutrition expert Pam Smith, RDN, connected with Katie Ayoub at Flavor & The Menu to discuss the nutritional and flavor-boosting qualities of natto and koji.In the ongoing quest to dial up umami and deliver on the promise of craveability, it’s worth diving into the modern menu potential of two distinctive ingredients: koji and natto. We sat down with Pam Smith, RDN, founder of Orlando, Fla.-based Shaping America’s Plate, a menu/concept/flavor consultancy, to get…

Do your organizational ESG goals entail supporting regenerative farming practices, reducing your carbon footprint, or ensuring transparency in your supply chain? If so, U.S.-grown soy ingredients – such as soybean oil and soy protein – can help you achieve these goals, all while setting you apart from competitors and catering to customer demand. Here are four ways you can meet your ESG goals in the new year. 1. Support Regenerative Farming Adopting U.S.-grown soy ingredients means supporting U.S. farms, 96 percent…

Fats and oils contribute greatly to many of consumers’ favorite bakery and snack products.       “In baked goods, fats and oils serve a multitude of functions, including flavor, flavor release, texture, mouthfeel, volume creaminess, aeration, moisture retention and shelf life,” said Frank Flider, oils consultant, United Soybean Board.      However, more consumers today are looking to decrease their intake of saturated fats, which are calorie-dense and pose health risks when consumed in high…

From producer to processor to consumer, U.S. farmers are determined to meet the demand for soy ingredients—including high oleic soybean oil and complete proteins—as food manufacturers adapt to new marketplace trends. continue reading.

People staying at home during the coronavirus (COVID-19) pandemic are munching more on cookies, chips and other snacks. Fat and oil selection plays a role in how healthy those snacks are. Oil blends are one way to reduce the amount of saturated fat in products. continue reading