Archives for June 2012
This summer, The Soyfoods Council wants to remind do-it-yourselfers that it’s fun to use an ice cream maker to create frozen soyfoods specialties such as Fruit Pops and Chocolate Tofu Ice Cream. Yes, it’s easy and convenient to buy dairy-free “ice cream” made with soymilk or tofu, but making your own with an ice cream maker turns dessert into a family activity.
Americans have been making their own variations on ice cream and tinkering with traditional recipes since 1843, when the hand-cranked ice cream freezer was invented. By 1904, ice cream was being offered in cones for the first time at the World’s Fair in St. Louis. It’s no wonder that a perennial favorite like ice cream continues to evolve. Today, we enjoy variations like gelato, sorbet and soy frozen custard, too….
The months of June and July are the height of grilling season, with scores of barbecue competitions whetting appetites around the country. Your foodservice customers already know you have great barbecue. Now, the Soyfoods Council offers barbecue-friendly side dish ideas that will complement your great grilled specialties.
More consumers are looking for ways to boost their consumption of fruits, vegetables and soyfoods such as tofu, soymilk and edamame. Soyfoods offer a host of health and nutrition benefits that appeal to health-conscious consumers. Mark Messina, PhD., leading soy expert and executive director of the Soy Nutrition Institute, says, “Soyfoods provide ample amounts of protein and are low in saturated fat. There is also research indicating that soyfoods provide health benefits independent of their nutrient content. For example, there is evidence suggesting that soy may reduce the risk of prostate cancer and is protective against breast cancer if consumed during childhood and/or adolescence.”…