Index

• Soy & Children’s Health
• Product Innovations and Foodservice Opportunities
• Top 10 Reasons to Use Soy

PRODUCT INNOVATIONS
The push for healthier kids’ products can be a marketing opportunity. In fact, a major manufacturer has launched a protein-rich, vitamin-fortified soymilk creatively displayed in colorful, animal-themed packaging – just for kids.

Soy ingredients are available in a variety of forms, creating endless R&D opportunities:

Type	Uses
Full-fat Flours (40% protein)	Baking applications and soymilk production
Defatted Flours (52% to 54% protein)	Baking and snack food applications
Lecithinated/ refatted Flours	Baking applications
Soy Protein Isolates	Infant formulas, nutritional applications, meat and dairy products and food analogs
Textured Flours and Concentrates	Many types of fibrous foods

FOODSERVICE OPPORTUNITIES
Three major considerations for school foodservice menu development include:

• Nutritional value - in keeping with school wellness policies
• General appeal - visually attractive, easy and fun to eat foods
• Taste - quite simply, kids will not eat things that do not taste good

Offering healthier meals and snacks in schools is a top priority for public health officials interested in preventing childhood obesity and reducing disease risk. School foodservice operators are charged with the challenging task of providing wholesome, nutrient-rich foods that kids will eat and accomplishing that within a limited budget.

Soy can help achieve these goals:

• Use soy flour in place of or in addition to refined white flour
• Use flavored soymilk to increase nutrient and protein value, create a creamy texture and enhance the flavor of existing menu items
• Use textured soy protein to create blended meat offerings with lower saturated fat and total calories

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