By: Michelle Braun, PhD, International Flavors & Fragrances (IFF) • November 21, 2022 Soy ingredients provide an opportunity to carry the harvest forward. The power of
By: Mark Messina, Soy Nutrition Institute • September 5, 2022 According to the National Health and Nutrition Examination Survey (NHANES) conducted in 2017-18, only 6.8% of U.S.
By: Linda Funk, Flavorful Insight • August 9, 2022 Wellness-driven food trends may well create a new niche for soy foods. Today’s nutrition and wellness
By: Linda Funk, Flavorful Insight • July 17, 2022 Consumer food choices take taste, sustainability and health into consideration. Additionally, the flavor trend flourishes at
By: Mark Messina, PhD, Soy Nutrition Institute (SNI) Global • May 17, 2022 As the global population continues to increase, world leaders and scientific researchers
It’s April, which means it’s National Soyfoods Month. Soy foods are wonderful meal and snack additions for so many reasons. For one, they’re complete plant
More than 40,000 scientific papers focused on soyfoods, soy protein or other soybean components such as isoflavones, have been published over the past 30 years.
ASA/WISHH’s new Baking with Soy Flour educational video shares how bakers can capture the protein power of defatted soy flour in their foods. The new
With a compound annual growth rate (CAGR) of 3%, demand for soyfoods continues to climb around the world with Asia, Western Europe and Latin America