Letter From John Becherer

Welcome to the premier issue of the United Soybean Board’s Soy Connection for the Food Industry e-newsletter!

This is a new electronic publication specifically for the food industry, designed to keep you updated on soybean oil innovations. Some of you have participated in our annual industry research study to evaluate our offerings and suggest improvements. One resource you requested was more frequent updates, sent electronically. We hope you will still visit us at tradeshows such as IFT, receptions at SNAXPO, and online at www.talksoy.com, but we will also send you this quarterly publication to keep in touch throughout the year.

Our first issue and, indeed, many of our offerings are dedicated to helping you plan your oils future. Food technologists know that you can’t wait for the future; you have to plan for it today. We’ll do our part to identify the emerging oil traits and technologies, so you’ll be ready when they arrive.

This issue also reports on some of the first companies to formulate their products with low-linolenic soybean oil to deliver trans fat-free alternatives to their customers. We applaud these companies for helping make America’s favorite foods healthier. Studies tell us that Americans will, in fact, appreciate these product changes to eliminate trans fats.

In our market trends column, you’ll find results from USB’s Consumer Attitudes About Nutrition study. This original research explores consumer interest in trans fat-free reformulated products. It also highlights positive consumer perception of soybean oil.

Finally, we offer a little creative inspiration for the product developers out there. This delicious Soy Fruit Crostini uses both soy protein and soybean oil. It is an excellent recipe for bakeries and baked good manufacturers.

Please take a moment to peruse our first issue. If you have comments, we welcome your feedback. Please feel free to send a message to info@talksoy.com. And, if you like what you see, we hope you’ll share it with a friend or colleague.

Sincerely,
John Becherer, CEO