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.”…
With America’s fondness for cookies, National Cookie Day on December 4th hardly seems like enough time to celebrate one of our favorite seasonal treats. That’s why The Soyfoods Council offers a baker’s dozen cookie recipes—each with a nutrition boost from soyfoods—for this holiday season. When you add soyfoods such as tofu, soymilk, soy flour and soynuts to cookie recipes, you’re also adding flavor, texture and an improved nutrition profile. Soy provides all the essential amino acids, plus a protein quality comparable to animal protein. However, soyfoods are low in saturated fat, and contain no cholesterol. In fact, one serving of soyfoods offers from 7 to 15 grams of protein….
Looking for an easy, healthier alternative to every day recipes? This November, discover the ease and versatility of soyfoods. From soups to salads, sandwiches to desserts, nothing is off limits this National Vegan Month.
Soyfoods stand alone in flavor, texture and versatility, but they also appeal to health-conscious consumers. Soyfoods fit into nearly every section of any dish. Many of the choices are gluten-free, and all are cholesterol-free as soyfoods are low in saturated fat and contain no cholesterol. For customers with special dietary concerns, recipes can be adapted with convenient ingredients: protein, oil, starch, flour, vegetable; you name it. Soy is one of the most versatile foods out there….
(Des Moines, Iowa) October 3, 2013—Chef Dominic Iannarelli, Executive Chef for Splash Seafood Bar & Grill in Des Moines, won both the professional panel and people’s choice culinary awards at the Iowa Restaurant Association’s Dine Iowa Grand Tasting Gala. The competition was sponsored by the Iowa Beef Industry Council and the Soyfoods Council. All chefs featured a beef petite tender entrée and a soft tofu side dish. The chefs worked with Certified Angus Beef® courtesy of Sysco of Iowa.
Chef Eric McDowell of the Prairie Meadows Race Track and Casino placed second in the competition and Chef Zephaniah Leaton of Riverside Casino and Golf Resort placed third. All three chefs received cash prizes….
St. Louis, MO, September 24, 2013—Based on his 42 years of experience in domestic and international fisheries and aquaculture, Michael C. Cremer, Ph.D., Senior Advisor to the International Aquaculture Program at United States Soybean Export Council (USSEC), is enthusiastic about aquaculture’s potential and the role of soy-fed farmed fish.
The basis of the USSEC International Aquaculture Program, he says, is environmental friendliness, food safety and sustainability. “We work with fish producers and feed manufacturers to develop sustainable and safe production technologies and soy-based feeds. Right now, soy is the only volume produced alternative ingredient that will allow the industry to meet the demand for seafood. There aren’t any other protein sources produced in large enough volume to meet industry needs. Our primary objective has been to develop safe, sustainable, soy-based feeds as the aquaculture industry grows because there is not enough fish meal available to supply that need.”
Aquaculture Industry Today…