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Vol. 3, No. 11
Soyfoods USA
December 16, 1998

Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Board. Details at end of issue.

CONTENTS

1. Soyfoods Symposium Proceedings

2. Symposium Recipes

3. Getting on and off our list

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SOYFOODS SYMPOSIUM PROCEEDINGS

Reinforcing the positive trend for soyfoods, the Third Annual Soyfoods Symposium, held November 12-13, 1998 in Louisville, Kentucky offered attendants a wealth of information about soyfoods, their associated health benefits, the role of biotechnology, and the marketing of soyfoods. Proceedings of the symposium have been published by the sponsors of the event, the Kentucky Soybean Board and the Kentucky Soybean Association. The proceedings can be found on the Web at the U.S. Soyfoods Directory http://soyfoods.com/symposium98/index.html. Here are some of the highlights.

Health Benefits

Two well respected scientists, Dr. Paolo Fanti, MD, University of Kentucky Medical Center, Lexington, KY, and Mary Anthony, MS, Wake Forest University School of Medicine, Winston-Salem, NC, made significant presentations about the health benefits of soy.

Dr. Fanti is active in the investigation of the effect of the phytochemicals on bone health and on the general well-being of humans. Since 1997, he has reported on the beneficial effect of the soy phytochemical genistein in the prevention of bone loss in postmenopausal experimental animals, and on the presence of high levels of the phytochemicals genistein and daidzein in the circulation of patients with renal failure who include relatively small amounts of soy products in their diet.

Dr. Fanti's current research effort is aimed at better characterization of the beneficial effects of genistein and daidzein after menopause, at revealing the potential benefits of these phytochemicals in renal failure patients and at understanding possible therapeutic benefits of diets rich in soy in patients who suffer from recurrent kidney stones formation.

In his presentation, Soyfoods in Chronic Renal Disease, Fanti says that, although research in this area is just beginning, integrated analysis of the current knowledge about the nutritional properties of soy gives him reason to be optimistic about the potential beneficial effects of soyfoods in renal patients.

Mary Anthony has been involved in research since 1978 in Comparative Medicine at Wake Forest University School of Medicine. Currently she is a cardiovascular epidemiologist working as a research assistant with a research group led by Thomas B. Clarkson, DVM. Her principle interest is in the development of a therapeutic agent to protect postmenopausal women from the deleterious effects of estrogen deprivation including cardiovascular disease, osteoporosis, cognitive dysfunction and colorectal cancer, while not increasing risk of other neoplasia such as breast and uterine cancer. Most recently, these interests have led to investigations of the potential benefit of soy phytoestrogens as a potential therapy.

In her presentation, Effects of Soyfoods on Cardiovascular Disease, Anthony said it appears that soyfoods may have the potential for reducing the burden of chronic diseases including hormone dependent cancers, osteoporosis, and cardiovascular disease, but questions remain. The questions include:

The Role of Biotechnology

Although some controversy is associated with the role of biotechnology in our food supply, Joan Horbiak, RD, MPH, in her presentation, said that most U.S. consumers do not fear biotechnology, citing a survey by the Food Marketing Institute (FMI) that indicated more than 2 out of 3 consumers would like to buy food products that have been modified by biotechnology because of the benefits that may be offered. These benefits include such things as high-oleic soybeans, which contain less saturated fat than regular soybeans, and oil from high-stearate soybeans that require no hydrogenation and does not contain trans-fatty acids.

Horbiak pointed out that the American Dietetic Association and the World Health Organization endorse biotechnology as a tool to help feed the world's people. She also believes, though, that, "As this science continues to change our agricultural practices and provide new options in plant foods, the food industry and nutrition community will be key to informing consumers about biotechnology and food."

The Future For Soyfoods

Two presentations on the future of soyfoods provided some crystal ball gazing for the industry. The first speaker on this topic was the executive director of the Soyfoods Association of North America, Nancy Chapman. She has seen membership in her association grow 40 percent in one year, so she is understandably optimistic and believes many more people will eat soy in the future. In her presentation, she pointed to a study that shows sales of traditional soy products such as tofu and soymilk have grown 11 percent per year from 1980 to 1997, and a survey by the United Soybean Board that predicts an annual growth rate of 4.5 percent for soy flour.

Several possible future events Chapman believes will fuel the growth of soyfoods include:

Linda Gilbert, president of HealthFocus, Inc., a marketing research and consulting firm specializing in trends and opportunities for healthy food, beverage and supplement products, is optimistic about the future of soyfoods as well. In her presentation, Marketing Soyfoods in the Next Millenium, Gilbert says that 5 percent of shoppers used soyfoods such as tofu or tempeh weekly in 1996, up from 4 percent in 1994 and 3 percent in 1992. Fifteen percent are eating meat substitutes such as Grillers or Harvest Burgers weekly in 1996, up from 9 in 1994 and 7 in 1992. She believes the market for meat and dairy alternative products will grow to $662 million by 1999, up from $286 million in 1994.

More information from the Third Annual Soyfoods Symposium can be found at http://soyfoods.com/symposium98/index.html.

SYMPOSIUM RECIPES

For a special luncheon prepared just for attendants of the Third Annual Soyfoods Symposium, chefs Carrie Balkcom, CEC and Stacey E. Evans, CC took the challenge of creating recipes that the average consumer would use. Carrie Balkcom is the Chef Instructor for The Department of Hospitality, Meeting and Travel Administration for Metropolitan State College of Denver. She is one of approximately 100 certified women executive chefs in the United States and a three-time nominee for chef of the year from Denver. Stacey E. Evans is a 1997 graduate of the American Culinary Federation Apprenticeship Program, a rigorous three-year, hands-on training/education program that includes 6000 clock hours of on-the-job training.

Here are three of several recipes prepared for symposium attendants. More symposium luncheon recipes can be found at http://soyfoods.com/symposium98/Recipes98.html.

TRI-COLORED FUSILLI PASTA WITH SOY CREAM SAUCE AND WILD MUSHROOM RAGOUT

Serves 6

1 lb. tri-color fusilli pasta

Cook to package directions. Set aside.

Wild Mushroom Ragout

1 lb. assorted wild mushrooms, cut into medium pieces
2 tbsp. minced garlic
1/2 small onion, diced
2 cups soy milk
3 oz. butter
1/4 cup flour Salt and pepper to taste
1/4 cup chopped fresh parsley
Parmesan cheese to taste

Assembly

In medium shallow pan, melt butter slowly over low heat. Add flour until well mixed. Add soy milk and reduce by one-third. Add wild mushrooms and garlic. Stir in well (do not overwork). Cover and let steam 5 to 10 minutes over low heat. Season with salt and pepper.

Add cooked pasta to mushroom mixture and mix well. Pour into serving bowl and garnish with chopped parsley and parmesan cheese.

Nutrition information per serving: 483 calories, 14.8 g fat, 7.6 g sat fat, 15.6 g protein, 73.1 g carbohydrate, 31 mg cholesterol, 175 mg sodium, 4.6 g dietary fiber

CHAR-GRILLED VEGETABLES WITH TOFU SALSA
Serves 6

1 large zucchini
1 medium egg plant

Remove stem and base of zucchini and cut lengthwise into strips about 1/4" thick. Cut stem and base from eggplant, cut into rounds 1/4" thick. Brush vegetables lightly with olive oil and set aside.

Heat grill and place vegetables on grill and cook until slightly done (al dente). Serve with tofu salsa.

Tofu Salsa

4 large red ripe tomatoes or 8 roma tomatoes seeded 1/2 lb. hard tofu cut into small cubes 1/2 red and 1/2 green bell pepper cut into small pieces 1 small seeded diced anaheim pepper 1 tbsp. olive oil 1 tbsp. balsamic vinegar Salt & pepper to taste *If you desire hotter salsa, add your favorite hot sauce to taste.

Mix all cut ingredients and let chill in refrigerator for 3-4 hours. Serve over vegetables.

Nutrition information per serving: 100 calories, 5.7 g fat, 0.8 g sat fat, 7.1 g protein, 7.5 g carbohydrate, 0 mg cholesterol, 9 mg sodium, 2.7 g dietary fiber

TOFU CHOCOLATE MOUSSE
Serves 8

1 cup unsweetened cocoa powder
1/2 cup honey
4 egg whites (dried powder form)
1 lb. silken tofu
1/2 tsp. vanilla extract (or any other flavoring, such as almond,
mint, etc.)
1 cup fresh berries for garnish

In blender, whip tofu until very smooth. Add honey, cocoa powder and extract and combine well. Remove and chill.

Beat egg whites until peaks occur (make sure your bowl is clean and cold. If you have a dairy-free diet, increase honey to 1+ cups.)

Slowly fold in tofu mixture into beaten egg whites until well blended. Chill well.

Nutrition information per serving: 147 calories, 4.2 g fat, 1.3 g sat fat, 8.6 g protein, 25.8 g carbohydrate, 0 mg cholesterol, 35 mg sodium, 4.7 g dietary fiber

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Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://indianasoybeanboard.com>

Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, <info@soyfoods.com>

Back issues available at <http://www.soyfoods.com/newsletter/old/OldSUSA.html>

More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com>.

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Copyright 1998
Indiana Soybean Board