Farmers work with top chefs to cook with U.S. Soy
U.S. Soy farmers recently had the opportunity to don their aprons and practice their cooking skills at The Culinary Institute of America (CIA) at Copia…
Let’s Build a Plate That is Better Together
Whether it’s the news media, social media, or the local coffee shop - the chatter about diets and nutrition is a hot topic. It’s no…
Research Enhances Understanding of the Nutritional and Economic Differences in Soybean Meal from Different Origins
Meta-analysis compares commercial soybean meals produced from different countries, informing the U.S. soybean meal quality advantage and economic benefits. ST. LOUIS (July 6, 2020) –…
Whether Plant or Animal, Protein Plays an Essential Role in Global Nutrition
When it comes to protein choices, I’ve observed the conversation subtly erode from speaking to the benefits of all protein to focus on an alleged…
Poultry Nutritionist Trusts U.S. Soy Protein Quality
Craig Coon, a poultry nutritionist at Arkansas University, says the U.S. Soy formula is just right for the chickens we eat. He says the genetics…
Pakistan Buyer Appreciates the Commitment Farmers Have to Their Land
While attending the 2018 U.S. Soy Global Trade Exchange, Pakistani buyer Nabi Bukhs Anwer was able to tour Kansas farms and converse with local producers.…
ASC Markets Offer ‘Sweet Spot’ for U.S. Soy
Emily French, managing director of Consiliagra, says countries in the Asia Subcontinent with high density populations and growing animal protein consumption are great opportunities for…
Hans Stein: Digestibility of Amino Acids in U.S. Soy
Dr. Hans Stein, professor of animal nutrition at the University of Illinois, spoke at the 2016 U.S. Soy Global Trade Exchange about his case study…
Hans Stein: Amino Acids Mark U.S. Soy as Superior
Dr. Hans Stein, professor of animal nutrition at the University of Illinois, speaks about the nutritional value of U.S. Soy. Stein details the importance of…