THE SOY CONNECTION
FOR THE FOOD INDUSTRY
Food Manufacturing September 2012 - Vol 6, No 2 - Food Industry Receives an Inside Look at the Sustainable American Farm; Consumer Snacking Behavior Drives Food Industry Growth; Eating Patterns
Excerpts from “An Inside Look at the American Farm and How Sustainable Practices Impact the Food Industry,” presented at the Institute of Food Technologists’ annual meeting by USB farmer director Nancy Kavazanjian, include her family’s conservation measures and the role of biotechnology. Read More
Snack frequency rose 20% in three years, according to data shared at SNAXPO, and there’s consumer willingness to pay more for snacks compared to other categories. The “health and wellness” snack trend suggests reason to put soy front-of-pack on snacks. Read More
Researchers found that Americans eat in five specific dietary patterns – Southern, Traditional, Healthy, Sweets and Alcohol – in correlation with demographics. Next generation soybean oils can assist in developing food products that assist each group in adding healthier ingredients into their meals while pleasing individual tastes. Read More
The Centers for Disease Control and Prevention (CDC) released 2000-2009 data showing that trans fatty acids present in the blood of white adult Americans decreased by 58%. Findings demonstrate effective efforts in reducing trans fat; next generation soybean oils can help further. Read More
The United Soybean Board attended the 10th annual International Corporate Chefs Association (ICCA) annual meeting in San Francisco, CA, from June 24-26, 2012. Key themes in this year’s sessions and chef demonstrations focused on strategic innovation for the latest health and wellness trends. All fried foods served throughout the event were prepared in high oleic soybean oil, allowing top restaurant chain chefs to taste and experience high oleic for themselves, while networking with a USB’s oil expert! Read More
