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When one thinks of soy, the traditional Asian soyfoods – tofu, miso, natto, tempeh – most likely come to mind. While these foods play key roles in Asian cuisines and increasingly in non-Asian cuisines, they account for only a small percentage of the soybeans produced worldwide.
By Mian N. Riaz, PhD, CFS,
Consumers continue to demand healthier food products. Given the choice, most consumers would prefer to enhance or improve their diet using food and drink related products rather than pharmaceuticals.
Soybean oil was introduced to the American consumer during World War II when domestic and imported sources of fat became limited. Because of its versatility for home and commercial food preparation, soybean oil grew to be the major contributor of both essential fatty acids to the US diet.