Soyfoods Month: Celebrate increased consumer acceptance of soy products!

Wednesday March 1, 2000

April is Soyfoods Month, an ideal time for you to add a soy feature to your food section. Soy protein is an adaptable, well-balanced nutritional element for health-conscious consumers. Soy is one of the hottest food trends of the year and is quickly making its way into mainstream food aisles.

Research demonstrates that consumer purchasing decisions are increasingly impacted by news and research-related topics that tout soy’s nutritional benefits. On October 26, 1999, consumer exposure to soy protein was heightened when the Food and Drug Administration (FDA) approved the use of a health claim to promote soy protein in reducing the risk of coronary heart disease (CHD).

Foods that meet the health claim must contain 6.25 grams of soy protein and be low in saturated fat and cholesterol. Products that meet the soy protein health claim may include messaging that states "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

According to 1999-2000 Consumer Attitudes About Nutrition Survey, 40 percent of consumers surveyed were able to identify soy protein’s health benefits, such as relieving or reducing the symptoms of menopause, reducing the risk of breast and prostate cancer, lowering cholesterol and reducing the risk of heart disease. In correlation to the approval of the soy health claim, industry projections estimate that consumer awareness to soy’s health benefits will increase.

The United Soybean Board sponsored survey, that reported the percentage of Americans who are using soy products at least once a week increased from 15 percent in 1998 to 24 percent in 1999. Consumer perception of the healthfulness of soy also rose from 67 percent in 1998 to 71 percent in 1999, as consumers became more aware of tofu, soy veggie burgers and soymilk. The increase in awareness and consumption can be attributed to increasing health and nutrition awareness.