St. Louis, MO, September 24, 2013—Soyfoods made a big impression on attendees at the 2013 U.S. Soy Global Trade Exchange in Davenport, IA. As part of the trade show attractions, conference-goers from over 40 countries sampled a wide range of soyfoods-based specialties freshly prepared by cookbook author JL Fields. Held September 16 through 18 at Quad Cities, Davenport, the soyfoods tasting drew an enthusiastic audience at the 2013 U.S. Soy Global Trade Exchange sponsored by the U.S. Soybean Export Council (USSEC) and Midwest Shippers Association….
What: Soy Salad Dressing Professional Chef Contest
When: Monday, August 12, 2013
Where: Iowa State Fairgrounds
Who: Chef Scott Stroud, Orchestrate Management
Chef Kerri Rush, Fresh Café and Market
Chef Cori Albers, Hy-Vee, Ames
Celia Brevard & Lauren Grant, Iowa State University Culinary Students
Chef Cherry Madole, The Tangerine Food Company
Details: The Soyfoods Council and Dine Iowa are hosting their first annual Soy Salad Dressing Professional Chef Contest at the Iowa State Fair. Contestants will prepare a delicious soy salad dressing for a panel of four judges and an audience. Dressings will be judged based on taste, creativity and ease of preparation. This contest will be hosted to show consumers how easy it is to incorporate soy into delicious, easy, every day recipes.
August 1, 2013 – Ankeny, Iowa – The Soyfoods Council hosted its annual Soyfoods Tour last week. A group of seven consumer-focused writers, including food bloggers and dieticians, participated in a fun-filled itinerary of Iowa soy experiences.
The tour began with a visit to a recently formed tofu plant located in Des Moines and ended the first afternoon at the Meredith Gardens Better Homes and Garden test kitchen. Guests enjoyed the opportunity to relax, partake in a delicious spread of soy recipes, listen to and chat with Better Homes and Gardens’ senior deputy editor, Nancy Hopkins, and tour the spectacular kitchen….
National Breakfast Month in September is the ideal time to get in the habit of starting your day off right with better-for-you breakfast choices. It’s the most important meal of the day, but doesn’t have to be complicated. Whether you eat at home or reach for grab-and-go muffins to enjoy with milk or coffee, homemade muffins start your day with healthful ingredients and allow you to control portion sizes. Use standard muffin tins, or make bite-sized mini muffins. Many muffin recipes are so simple to make that children can help mix them. And when it comes to nutrition, you can pump up the protein content of muffins by replacing one-quarter of the baking flour with soy flour….
By Matthew Wilde
The technology, equipment and care to protect the environment that go into raising soybeans at the A.J. and Kellie Blair farm near Dayton amazed food editors and advocates Tuesday.
Seven people on the three-day Soyfoods Council Editor Tour, which ended Wednesday, write stories and blogs about food and healthy eating, provide nutritional advice and regularly talk about food safety, among other things. Yet, most of the attendees admittedly have little to no first-hand knowledge about production agriculture. For some, it was their first time on a crop and livestock farm….
Some foods never go out of style—they just keep getting better and more popular. Sandwiches fit into that category. Ever since the 1700s when the Fourth Earl of Sandwich came up with his idea for a hand-held meal of meat between two slices of bread, we’ve been tweaking his invention. We add cheese, sauces, condiments and vegetables. And now, The Soyfoods Council shares creative sandwich combinations for National Sandwich Month in August….
Nobody wants to spend extra time in a hot kitchen, but that doesn’t mean you have to go without desserts this summer. The Soyfoods Council offers a wide variety of cool dessert ideas made with convenient soyfoods such as tofu, soy cream cheese and soymilk. When you add soyfoods to your menu, you’re adding a burst of protein, too. As a plant protein, 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. The best news of all, though, is that you can make these tempting summer desserts in the freezer rather than the oven….