Articles by Will
Demand
Surge in Natto’s Popularity May Help Swell Soybean Demand
As Japanese consumers and end users increasingly demand natto, the U.S. soy industry may have an opportunity to increase its exports of natto soybeans.
Food
Fermented Soy Associated with Lower Mortality Risk, According to Study
Fermented soy products may reduce the risk of premature death, says a recent British Medical Journal (BMJ) observational study. Men and women who ate fermented…
High oleic
Korean Food Processor Launches High Oleic Soybean Oil
Lotte Food, one of the largest food service companies in the North Asian region and a leading Korean food processor, announced in November 2019 that…
High oleic
U.S. Soy International Buyers Enjoy High Oleic Luncheon at Illinois Farm
In August, more than 250 international U.S. soy buyers were fed a meal featuring U.S. high oleic soybean oil. The buyers were participating in a…
Human Consumption
Soy in Human Nutrition: Where Does the Research Stand in 2019?
The health benefits of consuming soy have been studied for over 50 years. In fact, among plant sources of protein, it is perhaps the most…
Digestible Protein
Study Substantiates Soy Protein Helps to Combat Severe Acute Malnutrition in Children
Globally, approximately 20 million children suffer from severe acute malnutrition (SAM). While SAM is a cause of death in children in all parts of the…