WISHH Soy News
January 2008
Welcome
Welcome to the World Initiative for Soy in Human Health (WISHH) Soy News! We hope that this newsletter provides you with useful information on the exciting world of soy nutrition. For your convenience, this newsletter offers live links to useful resources, as well as the latest scientific research on soy and health.
Sincerely,
Jim Hershey
WISHH Executive Director
Soy Acceptability and School Attendance Both Get Good Grades in ADRA Ghana Project
Students and school officials in Ghana are giving a 100 percent acceptability score to soyfoods in the Adventist Development and Relief Agency (ADRA) school feeding project in Ghana in 2007. ADRA’s work using soyfoods was complemented an overall pilot school feeding effort launched by the Ghanian Government. Two schools, Amuyaokope and Mafi- Luta Primary Schools, participated in ADRA’s project involving 280 pupils in an area with high poverty levels, food insecurity and malnutrition. To facilitate the use of the various soy products in local dishes, cooks were trained in the use of all the different products: Textured soy protein, soy chunks, soy grits, defatted soy flour and more were added to different stews, sauces, soup, banku, garri etc. Since the soyfoods program began in June 2007, total enrollment in the two schools has increased 33 percent and average school attendance increased by 20 percent.
High-Protein Soy Purchased for Four Countries
Cargill bagged 470 metric tons of textured soy protein in December to meet the requests for high-protein soy from three different private voluntary organizations through the U.S. Department of Agriculture’s (USDA) George McGovern-Robert Dole International Food for Education and Child Nutrition program. Click here for more details on how Food For The Poor, Salesian Missions and Counterpart International are using the high-protein soy to benefit children in the programs.
Soy Welcomed in Campaigns Against HIV/AIDS
High-protein soy is part of the nutritional response in HIV/AIDS programs ranging from Kenya to Guatemala and beyond. More highlights of how international organizations are installing Soycow food processing systems, conducting soy nutrition research and more with WISHH.
Honduran Baker Launches New Products
Jose Dos Santos, owner and general director of Unipan Bakeries in Tegucigalpa, Honduras, has begun to incorporate two types of soy flour into his bakery products. With WISHH technical training, he learned that defatted soy flour increases water binding in dough and can help replace other expensive ingredients. He has also discovered that lecithinated soy flour can replace significant quantities of eggs in certain products, like muffins, thereby reducing the cost of production. An added benefit to the use of soy flour is the considerable increase in nutrition in the soy-fortified products! Sr. Dos Santos is so enthusiastic about these advantages, he is now distributing the soy flours to other bakers in the Tegucigalpa area.
Rotary Nutrition Projects Grow in Guatemala and Honduras
Executive Director of the World Soy Foundation Jim Hershey, met with members of the Usula Rotary Club, San Pedro Sula, Honduras, and the Rotary Metropoli in Guatemala City, Guatemala to discuss the installation of soycows with community based organizations in their respective cities. The clubs have, in collaboration with a Rotary Club in Hawaii, USA, bought three “vaca mechanicas”. The machines will help the local NGOs improve the nutrition of the people they serve, and provide income generating activities for the organizations, by selling surplus soyfood production into the local market. The World Soy foundation and WISHH have pledged to support the organizations with technical training, nutrition education and donated soybeans for the first year of operation. More information about the World Soy Foundation is at www.worldsoyfoundation.org
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| Alvaro Bravo of Guatemala’s Club Metropoli learns the process of producing soymilk at the National Soybean Research Laboratory, located at the University of Illinois, Urbana-Champaign, U.S.A. | |
Industry Profile
Nancy Chapman Executive Director
Soyfoods Association of North America
In our first industry profile, WISHH asked Soyfoods Association of North America (SANA) Executive Director Nancy Chapman to share her seasoned perspective on soyfoods opportunities and issues. Nancy has headed SANA since 1997 and is a registered dietitian as well as holds a master’s degree in public health.
In October 2007, SANA and the Southern African Soyfoods Association (SASFA) announced a new memorandum of understanding that will benefit the soyfoods industries on both continents. WISHH is providing financial support to SASFA with backing from the U.S. Agency for International Development’s (USAID) Global Development Alliance and Southern Africa Trade Hub Project.
Q: What do you see as the greatest opportunity for global marketing of soyfoods?
A: Because soybeans are naturally high in essential nutrients and promote heart health and weight reduction, soyfoods have an innate marketing advantage. Innovations in product formulation, taste, and texture have advanced the acceptability of soyfoods. There is a soyfood to match any taste preference and fit any eating occasion. The challenge remains getting consumers worldwide to try soyfoods for the first time and understand their health benefits. As media and health professionals understand the health benefits of soy, consumer demand for soyfoods has risen precipitously over ten years. Global marketers need to bring this message to retailers and food service operators, so consumers can gain access to soyfoods when and where they want them.
Q: What do you see as the greatest obstacle for global marketing of soyfoods?
A: The greatest obstacle for global marketing of soyfoods is confronting immediately the spurious allegations against soyfoods. Whenever a product category like soyfoods rises rapidly in popularity, another food category drops consumer sales. To regain market share and favor with consumers, some marketers, like politicians, spread negative news. Getting the media and consumers to question the validity of the negative news about soy and health presents a major challenge, but the Soyfoods Association of North America (SANA) has mounted a year long effort to do just that. SANA has transformed and embellished the SANA web site, proactively released new human research findings on soy and human health, such as soy and weight control, and immediately confronted untruthful or misleading statements about soyfoods. For the first time in years, the positive stories on soy and human health are out numbering the negative ones as the media begins to understand that many of the claims of hazards are based on animal studies or inappropriate interpretations of research.
Q. Do you have any recommendations for leaders of soyfoods associations from other countries?
A: To grow markets for soyfoods, soyfood companies worldwide benefit from collaborating in promotional activities, crisis communication, and seminars for the industry, health professionals and the media. An industry organization can communicate efficiently through consumer friendly web sites as well as regional or web-based educational sessions. Maintaining close relationships with government agencies, media, retailers, consumer organizations, and food service groups permits industry groups to identify issues and provide expert advice in decision making early.
The Soyfoods Association of North America (SANA) and the United Soybean Board (USB) invite international leaders to attend the 14th Soy Symposium Soy: New Horizons April 17 and 18, 2008 in Chicago to learn from panels of international experts on market challenges and solutions, advances in soy and health, consumer trends, and the future of food retailing. Visit www.soyfoods.org for more program details.
Soy, Nutrition & Health Resources
New Research Shows Soy Protein Has Two Significant Advantages for Endurance Athletes
Dr. Douglas Kalman of Miami Research Associates reported new peer-reviewed research at the International Society of Sports Nutrition (ISSN) conference in November. Kalman presented "Whey, Casein, Soy: Why Protein Sources are Different: Applications for Endurance Athletes," which highlighted several direct and comparative studies that examined just how, and if, these varied protein sources can be of benefit to the active adult. Kalman said soy protein has at least two significant advantages that need to be known. "While each protein source has its own benefits for metabolism, soy should be better recognized for its quick absorption rates, which means it can enhance muscle and exercise recovery, and its ability to have positive effects whether used in food or powder form," he said.
Kalman's recently peer-reviewed published study, "Effect of protein source and resistance training on body composition and sex hormones," examined the effects of soy and whey in healthy active weightlifting males over a 12-week period. The study found soy protein was just as effective as whey in its ability to help weightlifting males gain muscle. Additional findings noted soy did not have any negative effects on male hormonal levels. The study suggests soy and soy mixed with whey protein had positive effects on male sex hormones.
"Whether you are in a strict exercise regimen or just getting started, soy and other proteins deliver a great source of protein to build muscles," said Dr. Kathy Greaves, Solae Clinical Nutrition Group Lead. "The take home message of Dr. Kalman's presentation is clear: soy protein should be on the athlete's menu plan, and it is a safe, effective dietary protein that has many health-enhancing effects."
Dr. Jose Antonio, the ISSN Conference Chair, said athletes should strongly consider soy protein as a part of their diet.
"The Kalman study clearly delineated that the inclusion of soy protein as part of an athlete's nutritional plan is smart for more than just the obvious heart health reasons," Antonio said. "Now, we can state unequivocally that soy protein can have a strong, positive effect on muscle gains for the athlete when used almost daily and ingested after the workout. "To read the study, go to the Journal of the International Society of Sports Nutrition's Web site, www.jissn.com.
Isoflavones in Soyfoods May Help Asthma Sufferers
Recent research shows that the isoflavones in soyfoods may help asthma sufferers. A study done at the Northwestern University Feinberg School of Medicine in Chicago examined the effects of soy isoflavones in cells and then in patients with asthma. The results suggest that soyfoods may be of benefit to asthma patients. Dr. Ravi Kalhan and his team worked first with cells that are a part of the immune system (human peripheral blood cosinophils), and found they produced much less of a substance (leukotrine) known to cause inflammation. Airway inflammation is a basic characteristic underlying asthma.
Kalhan and his colleagues then tested whether the isoflavones would have similar effects in humans and, after four weeks of consuming isoflavone supplements, cells taken from the patients showed one-third less of the inflammatory substance than before taking the isoflavones. The researchers concluded that these findings warrant additional research on isoflavones as a possible means of helping to ameliorate asthma and related diseases.
Isoflavones (phytoestrogens), which are found almost exclusively in soyfoods, are being studied for their benefits in a wide range of areas including coronary heart disease, osteoporosis, cancer and the alleviation of hot flashes, among others. In addition, in 1999, soy protein received a health claim in by the U.S. Food and Drug Administration for its ability to lower cholesterol. Eating whole soyfoods provides protein and the isoflavones.
“Fortunately for today’s health-conscious consumers there’s a wonderful variety of soyfoods out there that can easily add their many benefits, including isoflavones, to today’s meals,” according to Linda Funk, Executive Director of The Soyfoods Council.
“A simple snack of roasted soy nuts, now to be found in almost every supermarket snack and nut section, packs an isoflavone punch, In that same section are soy chips, crisps and other snacks.” Funk continues.
“Popular soymilk now comes in an amazing variety of flavors and convenient packaging in both the dairy case and in aseptic boxes in the grocery section. Consumers can find soyfoods in the produce section (tofu, salad dressings), in the vegetarian or meat section (soy burgers, soy crumbles, sausage, pepperoni and more), in the frozen vegetable section (edamame-shelled and in the pod) and in the frozen dessert section (ice cream, bars and more). “So popular are soyfoods that there’s hardly an area of today’s supermarket that doesn’t have a soy-based item,” Funk reports. “There are new items coming on the market every day so it’s very easy to find a soyfoods item to provide high quality protein, at a reasonable calorie cost and with those important isoflavones.”
For more information about soyfoods and the many forms and types, as well a wealth of nutrition research and information visit www.thesoyfoodscouncil.com.
Japanese Study Finds Regular Consumption of Soyfoods Helps Prevent Heart Attack and Stroke in Women
A Japanese Ministry of Health, Labor and Welfare team reports isoflavones found in soybeans makes it 70 percent less likely for women who consume soybeans five days a week to have a heart attack or stroke compared to those who consume them two days or less a week. The American Heart Association’s Circulation offers the report at http://circ.ahajournals.org/cgi/content/abstract/116/22/2553?etoc
WISHH Website Offers Many Resources
www.wishh.org offers information on WISHH activities as well as an HIV/AIDS database, food basket as well as protein calculation tools, and a soy recipe exchange for professionals, dietitians, nutrition advisors, and soy lovers at home.
Calendar of Events
March 2008
Nutrition for All: Vulnerable Populations---Specific Needs, Targeted Solutions
March 13, 2008, Washington, D.C.
Private voluntary organizations and others engaged in global development/nutrition work are invited to join WISHH on Thursday, March 13, 2008 for the annual WISHH Workshop in Washington, D.C. This year’s topic is: “Nutrition for All: Vulnerable Populations---Specific Needs, Targeted Solutions.”The conference will examine how global organizations, private industry and governments are working in an ever-changing policy and operating environment to improve nutrition, health, fight HIV/AIDS and promote sustainable development. WISHH is finalizing the exact location in Washington, D.C. To ensure that you receive future updates about this program, email wishh@soy.org
April 2008
14th Soy Symposium Soy: New Horizons
April 17, 18, 2008, Chicago. Illinois USA
International attendees are welcomed to the 14th Soy Symposium Soy: New Horizons by the Soyfoods Association of North America (SANA) and the United Soybean Board (USB) in Chicago (USA). Highlights of the program include:
- Speakers from United States Department of Agriculture and United States Agency for International Development will be joined by representatives of organizations involved in the Nigerian School Feeding Program and Feeding Programs in Honduras, Haiti, Vietnam, and Senegal to examine how soy boosts nutrition in human feeding programs.
- Discover the latest on Soy, Wellness and Disease Prevention from experts such as Dr. John Erdman from the University of Illinois and New Product Innovation from Lynn Dornblazer at New Products News.
- Keynote Speaker Ann Fishman, CEO and President of Generational Targeting Marketing Corporation takes a look at the brave new world of marketing through the perspective of six generations of consumers.
- Supermarket Guru, Phil Lempert, looks at consumer trends and the future of retail food markets.
- Rhoda Cole from SunOpta Company looks at GMO and organic supply of soybeans, Dr. Suresh Itapu, Global Nutrition Director at the USSEC India office, explains how to bring soyfoods to commercial markets, and an industry experts examines value-added soybeans verses commodity beans
- Excite your taste buds at the lunch and evening Taste of Soy Event prepared by Fitness Gourmet Chef, Patricia Greenberg.
More details and registration information are at http://www.soyfoods.org/2008-soy-symposium/
Processing and Marketing Soybeans for Meat, Dairy and Baking Applications
April 21- April 28, 2007, Champaign-Urbana, Illinois USA
This course features an impressive list of experts and scholars presenting relevant information for leaders in the soybean industry. This is an intensive, five-day course designed for technical staff, plant management, marketing, quality control, sales and research personnel involved in developing and promoting the expansion of soybeans for food uses. Participants will receive training in soybean processing and utilization at the facilities of the University of Illinois at Urbana-Champaign (USA). Those attending the extended program from April 28 to May 1 will have the opportunity to attend the All Things Organic show at McCormick Place, in Chicago. Partial tuition waivers are available, depending on your financial situation. For complete details on the course and to register online, please visit the following site: http://intsoy.nsrl.uiuc.edu/courses/processing_marketing/
Summer 2008
Baking with Soy
Summer 2008, Fargo, North Dakota USA
The Northern Crops Institute will offer this course on the use of soy ingredients in baking applications, by elaborating physical dough properties, baked product quality, technical specifications of soy ingredients, and regulations and health claim issues in the United States. The program Includes hands-on baking experience.
Dates not yet determined, but information will be posted at:
http://www.northern-crops.com/education/education.htm
August 2008
Practical Short Course on Texturized Vegetable Protein & Other Soy ProductsAugust 24-29, College Station, Texas USA
Texas A&M University has scheduled the 10th Annual Texturized Vegetable Protein & Other Soy Products. As they become available, details will be posted at: http://www.tamu.edu/extrusion
About WISHH Soy News
Soy News is an e-newsletter produced by the World Initiative for Soy in Human Health (WISHH),and supported by the Global Development Alliance Bureau of the United States Agency for International Development (USAID). WISHH Soy News provides information relevant to processors, suppliers, traders, and others that are interested in or engaged in the soy industry. It aims to inform readers about research findings, market trends, new products, consumer attitudes, events, marketing tools, and other relevant information for businesses. To make WISHH Soy News as effective as possible, write to us and let us know what you would like to see and learn about!
