Ankeny, Iowa, July 10, 2014—Most American women already know that soyfoods are versatile ingredients that provide high-quality protein without adding cholesterol to the diet. Now there are even more reasons for women to consider adding soyfoods to the list of foods they love: Soyfoods may lower the risk of several of the leading causes of female deaths in the U.S….
According to a New Study, Soy Ingredients are a Growing Trend
Ankeny, Iowa, June 3, 2014—As American consumers discover the power of protein, new food products incorporating soy continue to proliferate. According to the newly released study, “Soy Ingredient Trends,” conducted by The Mintel Group market research firm for The Soyfoods Council, plant-based proteins such as soy are surrounded by a healthy halo. Last year, soy-based products accounted for 21 percent of all new product launches, up from 12% in 2008….
Don’t let escalating beef prices keep you from eating one of America’s favorite foods during National Burger Month in May. The Soyfoods Council reminds you that beef-friendly Textured Vegetable Protein (TVP) or Textured Soy Protein (TSP) can stretch your budget—and ground beef—without sacrificing flavor, texture or convenience. TVP and TSP are the same product. TVP is more often found in supermarkets….
Memorial Day marks the beginning of picnic season and summer fun that includes food-on-the-go. This year, discover how easy it is to save money and make treats you can take along on outings with family and friends. Simply pack fresh vegetables and tofu-based dip into a container, and prepare to snack in style. The Soyfoods Council offers convenient recipes like Tofu Ranch Dressing that allow you to indulge while eating healthfully. Here are tips for creating versatile take-along snacks made with tofu….
Enjoy New Spins on Soy for National Soyfoods Month in April
Ankeny, Iowa, April 10, 2014—The Soyfoods Council invites you to experiment with new ways to cook with soyfoods for National Soyfoods Month in April with ideas from culinary consultant Liza Kassim. She specializes in Asian cuisine, particularly the cuisine of Singapore, and draws on her culinary training as well as her heritage for soyfood inspirations. “Originally I’m from Singapore,” she says, “and in Southeast Asia, tofu is one of the significant ingredients we use. The multicultural society in Singapore comprises many ethnic groups, each of which has tofu in their cuisine—Chinese, Malaysian and Indian.”…
The Soyfoods Council is featured in Iowa Farmer Today:
Soy continues to gain popularity with cooks and the food industry.
“The buzz is all about protein,” says Linda Funk, executive director of the Soyfoods Council.
In the past, soy was viewed as a meat replacement. She says many cooks now look at ways for soy to work with meat. Funk says soy can add moisture to a dish without changing the flavor.
Two recipes provided by the Soyfoods Council — Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce, and Southwestern Chopped Chicken Salad — are examples of using soy ingredients with meat during Soyfoods Month.
The FDA’s preliminary decision to eliminate PHO — the major source of artificial trans fat — would require significant product reformulation of some processed foods. Partially hydrogenated oil is an ingredient in some of these products, used to provide structure and increase stability and shelf life….