soyfoods
Food

Emerging Research Explores New Potential Benefits of Eating Soyfoods

Linda FunkJun 13, 2020

Emerging areas of soyfoods research may help support the demand for U.S.-grown soy as consumers better understand the nutrition and potential health benefits of consuming…

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

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

Soy Protein Makes a Comeback

Virginia MessinaNov 19, 2019

Once hailed as a matchless plant protein for crafting veggie meats and cheeses, soy protein has lately been pushed aside in favor of trendier options…

Food

Challenges to Dietary Fat Dogma Still Supportive of Soyfoods

Mark Messina, Ph.D.Nov 16, 2019

Despite recommendations by the major international health agencies to reduce saturated fat intake, debate continues within the scientific community about the relationship between fatty acid…