Americans must broaden their use of plant-based protein and rethink how they view animal protein if they wish to live healthier lifestyles and support a policy of sustainability, say the Culinary Institute of America and the Harvard School of Public Health’s nutrition department, joint presenters of the Menu of Change conference in June….
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.
Full article, and recipe links, here.
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….
If your snacking downfall is that you usually reach for calorie-laden convenience foods or don’t have healthful treats readily available, there’s good news as well as good eating in your future. Love Your Health® brand SoyMix is as convenient as it is craveable, and just may become your new favorite snack. At only 120 calories per serving, it offers 7 grams of protein and only 40 mg of sodium, with no cholesterol or trans fats….