WISHH Perspectives

WISHH Releases New ‘Baking with Soy Flour’ Video

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 video is a timely resource for bakers in Africa, Asia and Latin America where WISHH works with a variety of food entrepreneurs.

WISHH developed the new video with U.S. Department of Agriculture Foreign Market Development funding to explain how soy offers a great protein value as well as taste. The video features Baker’s Growth expert Kirk O’Donnell, Ph.D., who shares more than 35 years of experience. He showcases how soy flour can provide an increased yield, longer shelf life, more pleasing taste and more in delicious baked goods.

Since U.S. soybean farmers founded WISHH in 2000, WISHH has promoted new markets for U.S. soy flour in a wide array of foods, ranging from bread loaves in Uganda to Central American school meals to introducing soy flour to Asian markets.

Previous posts:

WISHH Meets with Global Organizations at UN Event

ASA/WISHH Executive Director Gena Perry discussed WISHH’s work in global food security, trade and development with international organizations while participating in events held in conjunction with the United Nations 68th Commission on the Status of Women in New York City.

Illinois Soybean Growers Join WISHH in Cambodia

The ASA’s World Initiative for Soy in Human Health program welcomed Illinois Soybean Association farmer leaders and staff to Cambodia this week to see updates on WISHH aquaculture and feed activities. ISA came to the Southeast Asian country on January

WISHH Represents U.S. Soy at Nutrition Security Roundtable

ASA’s World Initiative for Soy in Human Health Executive Director Gena Perry shared the benefits of U.S. soy during a nutrition security roundtable led by Edesia Nutrition in Rhode Island on Nov. 3. Edesia hosted the discussion and a plant

Logo of World Initiative for Soy in Human Health