NSRL Programs Target International and Domestic Diets

The soybean industry marked a major milestone this fall, with the 10-year anniversary of the Food and Drug Administration’s (FDA) soy health claim approval.  Consumers are able to more easily add soy to their diets, thanks in part to work at the University of Illinois National Soybean Research Lab (NSRL) and funded by the Illinois soybean checkoff.  Scientists are finding new ways to incorporate soy overseas and domestically.

NSRL focuses many efforts into soy incorporation internationally. One of the most recent successes comes from Vietnam.  FaifoSoy, a newly formed Vietnamese company, and NSRL are collaborating to provide soy milk and soy-enriched baked goods to consumers.  FaifoSoy also supplies high protein soyfoods to the market, providing employment for local women and donating a portion of their production to local schools and hospitals.

“The need for protein solutions in Vietnam and other developing countries is significant,” says Bridget Owen, NSRL associate director.  “Malnutrition contributes directly to increased poverty.  In the long run, malnutrition can have a negative impact on economic growth, as well as the future health and well-being of a country’s children.”

NSRL and FaifoSoy are coordinating with the United States Vietnam Foundation in the Danang area to provide soy to school children who, for economic reasons, have a nutritional protein deficit.  FaifoSoy supplies soy dairy and soy baked goods that use 15 percent soy flour to the marketplace in the form of muffins, cookies and pound cakes.

FaifoSoy staff also traveled to NSRL to participate in an in-depth, hands-on training for soy milk production and soy applications in baking.  They can now conduct training sessions about soy’s value and its many uses for Vietnamese entrepreneurs in Danang.

“These traders sell soy because it is as an excellent protein source for easy incorporation into local recipes,” Owen says.  “Over time, soy can play a role in building a sustainable business model that improves the well-being of people nutritionally and financially.”

Domestic Efforts

“Americans benefit by consuming 15-20 grams (2-3 servings) of soy protein daily,” says Mark Messina, adjunct associate professor, Loma Linda University Department of Nutrition and president, Nutrition Matters, Inc.  “That represents only about 25 percent of overall protein intake, so soy can simply be one other healthy protein source in the diet.”

Messina is quoted by NSRL publications as a long-time advocate of soy consumption.  He supports that soyfoods provide high-quality protein and are low in saturated fat.  Soyfoods, through years of research, also have been shown to have a role in reducing risk of chronic diseases, including certain cancers, osteoporosis and coronary heart disease.

“Many Americans do not meet the RDA (Recommended Daily Allowance) for protein,” he says.  “Intriguing research suggests protein intakes above the RDA may be helpful for weight management.  There is a need for a variety of healthful sources of protein.”

The Illinois Center for Soy Foods at the University of Illinois has initiated checkoff-funded programs that have put that theory to the test.  A major focus of work has been done with the state’s school lunch programs to demonstrate soy’s acceptability, and show how soy-enhanced foods can be easily incorporated in meals to address obesity and more.

Many of the foods selected for the successful school lunch research were popular entrees where soy could replace some or all of the meat, such as taco filling and ravioli.  The center continues to talk with students, teachers and parents to provide information about nutrition, food preparation and how to incorporate soy into a healthy lifestyle.

The NSRL has scheduled a webinar on Soy and School Lunches for late April 2010.  The webinar is being organized in conjunction with the National School Nutrition Association.  More information on the webinar will be available after the first of the year.

Know Your Soy Products

Most people are familiar with products like soy sauce, soy milk and tofu.  Here are some other soy products that are finding their way into more mainstream food products, and are proof of the ease of accessibility and incorporation into human diets:

Edamame is a variety of fresh green soybeans harvested just prior to maturity.  The beans can be purchased frozen, cook quickly and be used in salads and other dishes.

Hydrolyzed Vegetable Protein (HVP) is a flavor enhancer used in soups, broth, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, meats and poultry.

Miso is a fermented soybean paste with a flavor similar to mushrooms or wine.  Red miso is a rich red-brown color and is used as the base for soup.

Natto is made of fermented, cooked whole soybeans and traditionally is served as a topping for rice, in miso soups and is used with vegetables.

Soy Protein Products (Meat Analogs) contain soy protein or tofu and other ingredients mixed together to make a protein product sold as frozen, canned or dried foods.  Usually, they can be used the same way as the foods they replace.

Soy Fiber products include okara, soy bran and soy isolate fiber.  All of these products are high-quality, inexpensive sources of dietary fiber.

Soy Flour is made from roasted soybeans ground into a fine powder to give a protein boost to recipes.  Soy flour is about 50 percent protein.

Soy Grits are similar to soy flour except that the soybeans have been toasted and cracked into coarse pieces.  Soy grits can be used as a substitute for flour in some recipes.

Soy Protein Isolate is a highly processed, high protein form of soy that is highly digestible and has very little flavor of its own.  The product has numerous applications.

Tempeh is a fermented product generally available in “cakes,” that can be marinated and grilled and added to soups, casseroles or chili.

Textured Soy Protein (TSP) is an easy-to-use dry soy food made from defatted soy flour that has been texturized and formed into granules for easy incorporation.

Yuba has a high protein content, and is commonly sold fresh, half-dried and dried.  In the U.S., dried yuba sheets are called dried bean curd, bean curd sheets or bean curd skin.

*Content Funded by the Soybean Checkoff