The Soy Connection for Health Professionals
In This Issue:Food taste is arguably one of the most critical considerations in individual food preferences. This issue of the Soy Connection newsletter explores the science of taste, how soy offers umami flavors, and how soybean variety selection and processing affect the flavor of soyfoods.
By Lee Murphy, MS-MPH, RDN, LDN Food taste is arguably one of the most critical considerations in individual food preferences. Consumer surveys confirm that taste is the single most important factor guiding consumer food choice. However, in the context of health, this observation poses several different questions: How do individuals perceive tastes differently? Are humans predisposed toward developing certain taste profiles? And, if so, are individual tastes and/or food preferences linked with disease risk and health outcomes? Read More
By Soy Connection, Q&A with Bob Sinner: All soyfoods start with a simple bean, but not all beans are created equal. Soybeans (Glycine max) come in different varieties depending on the intended end use, and variety selection can affect a soyfood’s flavor, appearance, and texture. We asked global food-grade soybean producer and marketer Bob Sinner with SB&B Foods, a family-owned producer, processor and supplier of food grade crops to markets around the world, about what attributes lead to a premium end product. Read More
By Jackie Newgent, RDN, CDN Taste is complex. There are 5 basic tastes: sweet, sour, salty, bitter, and umami. Umami is perhaps the most intriguing. In fact, some researchers separate it from the basic tastes and classify it an “alimentary” taste along with fat. Read More
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