nutrition
Demand

Surge in Natto’s Popularity May Help Swell Soybean Demand

Will McNairMay 24, 2020

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

Developing a Global Taste for Soyfoods

Linda FunkMay 10, 2020

Here’s how culinary professionals learn from each other’s cultures and cuisines. These examples demonstrate how U.S.-grown soy fulfills global nutrition needs and contributes to contemporary…

Infrastructure

Pandemic Highlights Value of U.S. Soy

Gordon DennyMay 7, 2020

The U.S. remains the producer of a reliable supply of soybeans and soy products and maintains the advantages of U.S. soy during the COVID-19 pandemic.

Food

Providing Sustainable Protein for Global Nutrition Needs, Part 1 of 2

Linda FunkMar 31, 2020

The U.S. Soybean Export Council (USSEC) shares information about trends that create a demand for U.S.-grown soybeans. This is Part One of a two-part series…

Food

Fermented Soy Associated with Lower Mortality Risk, According to Study

Will McNairMar 8, 2020

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…

Food

Peanut-Allergic Individuals Unlikely to React to Soy

Mark Messina, Ph.D.Jan 16, 2020

Cross-reactivity in allergic reactions occurs when the proteins in one substance are similar to the proteins found in another. Because peanuts and soy are both…