Perspective on Breast Cancer and Soy Controversy
The soy and breast cancer controversy has been around a long time. It persists despite an abundance of human research supporting the safety and possible…
Food Uses of Soy that May Surprise You, Part 2 of 2
Global consumption of soy extends beyond traditional food choices such as tempeh, tofu and soymilk. Soy ingredients also provide functional and nutrition benefits for various…
USSEC Indonesia Supports 400-Year-Old Tempeh Industry
Indonesians have been using soybeans to make tempeh and tofu for more than 400 years. Dr. Aip Syarifuddin helps the U.S. Soybean Export Council (USSEC)…
Indian Tofu Manufacturers Find Quality in U.S. Soy
Varinder Singh Bhatti manufacturers tofu in India, where very few soybeans are grown. He says his customers look for very specific qualities, and find them…
New Study Confirms Soy Protein Lowers Cholesterol
New research published in the Journal of Nutrition, by David Jenkins, MD, PhD and colleagues from the University of Toronto, shows that soy protein significantly…
Global Growth Markets for New Soy Products, Part 2 of 2
With more consumer attention focused on food products that offer quality ingredients, nutrition content, and high-quality plant proteins, soyfoods are gaining prominence, as many new…
New Insights About Soy and Prostate
Men who regularly consume soy are less likely to develop prostate cancer than men who don’t. New research from Ohio State University provides one reason…
A Closer Look: Impact of Soy Infant Formula On Growth and Development
There has been a lot of discussion of late about the impact of soy infant formula (SIF) on growth and development, primarily because soyfoods, including…
How Global Food and Lifestyle Trends Increase the Demand for Soyfoods, Part 3
New spins on traditional soyfoods hold appeal for contemporary consumers. “The world is moving toward more plant-based and flexitarian eating. It’s not surprising that the…
How Global Food and Lifestyle Trends Increase the Demand for Soyfoods, Part 1
New spins on traditional soyfoods hold appeal for contemporary consumers. “The world is moving toward more plant-based and flexitarian eating. It’s not surprising that the…