Vol. 3, No. 12
Soyfoods USA
January 16, 1999Soyfoods 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. Soy May Be A Food Trend In 1999
2. Washington Post Says Soy Is Hot Story For 1999
3. The Soyfoods Market - Past, Present and Future
4. Easy Arm Chair Quarterback Recipes
- Fiesta Soy Trail Mix
- Oriental Soybutter Dip
- Teevee Trail Mix
5. Getting on and off our list
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SOY MAY BE A FOOD TREND IN 1999
In a recent CNN story, a consulting firm says that soyfoods may be one of the top food trends in 1999. When it comes to soul food the firm says, "soy and other nutritious foods will comfort the health conscious..."
http://cnn.com/FOOD/news/9812/29/99.food.trends/
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WASHINGTON POST SAYS SOY IS HOT STORY FOR 1999
In a special New Year's issue on health, the Washington Post has chosen soy as one of five stories that are likely to affect the lives of many people in 1999. According to writer Abigail Trafford, soy represents "the mood of optimism in the research community and reflect the public's almost fanatic desire to find ways of living longer--and better."
http://www.washingtonpost.com/wp-srv/WPlate/1999-01/05/027l-010599-idx.html
And in another Washington Post special report, the writer says the "soybean is winning more attention these days--from researchers, doctors, consumers and the Food and Drug Administration."
http://www.washingtonpost.com/wp-srv/WPlate/1999-01/05/028l-010599-idx.html
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THE SOYFOODS MARKET - PAST, PRESENT AND FUTURE
By Mark Messina, Ph. D.
http://www.olympus.net/messina/markbio.htmlAs we approach the next millennium it is of some interest to consider the current state of the soyfoods market, to compare it to past trends and interest and to speculate about its role in American diets in the future.
Unfortunately, soyfoods are still an unknown to many consumers although there are clear signs that interest in this vast and varied group of foods is growing for a number of reasons. While soyfoods have never been common in American diets, there were early signs of some interest in, or at least recognition of, these foods. As early as 1949, the USDA published a pamphlet on cooking soybeans for family meals. Health advocate Dr. John Harvey Kellogg was developing new soyfoods in his test kitchen near the turn of the century.
But interest in soyfoods among American baby boomers is probably best credited to soy advocate and expert William Shurtleff who introduced tofu to non-Asian Americans after living in Japan for several years and developing a deep appreciation for the role that this food could play in American diets. His classic work, The Book of Tofu, has sold over 600,000 copies since its publications in 1975 and is distinctive among other books on the same subject because it explores the depth of history and culture associated with tofu and other soyfoods. As a result, other Asian soyfoods--miso, tempeh, soymilk--were slowly introduced to Americans by writers, nutritionists, and the food industry. These foods, which emphasized Asian and plant-based cuisine, enjoyed considerable popularity among health conscious people and vegetarians but had little following among more mainstream consumers.
At the same time, however, soy was being introduced to mainstream consumers in a completely different way. Western soy products such as soy isolate and concentrate were introduced to many American school children and to military personnel in the form of meat-soy blends. The soy products used at the time were vastly inferior in taste and functionality to those produced today and the soy-meat blends were often prepared improperly which literally left a bad taste in the mouths of many a child. Between the unpleasant taste of the soy-meat burgers and the perception of tofu as tasteless and strange-looking _hippie_ food, the image of soyfoods in the 1970s was hardly favorable. Tofu was more likely to appear in American cartoons that on American dinner plates.
In the 1990s this perception has changes considerably, however. Currently, retail sales of soyfoods total over $1 billion in 1996 and there are reported 26 million Americans who eat soyfoods. What has given rise to this shift in attitude towards soyfoods? The answer lies in several important and inter-related factors, all stemming from increased recognition among health professionals and consumers of the link between diet and optimal health. These factors include the following:
Concerns about women's health
Health issues of concern to women are hot topics in the 90s. As the population ages, and as women continue to outlive men, we can expect to see these issues continue at the forefront of health concerns. The relationship between soyfoods and osteoporosis, menopause symptoms and breast cancer will no doubt keep soyfoods in the news and result in more families trying soyfoods for the first time.
Functional foods
The nutrition buzzword of the 90s refers to foods that have health benefits beyond their traditional nutrient composition. Soyfoods, because of their isoflavone content, are among the most interesting of the functional foods because of the numerous health benefits attributed to the isoflavones. Thus, as interest in functional foods grows, we can expect to see an even greater interest in these soyfoods.
Interest in plant-based diets
With the recognition that diets based on plant foods are linked with reduced risk for chronic disease, more consumers are choosing to make at least some of their meals vegetarian.
Development of better tasting and more convenient soyfoods
The food industry has often focused on new soyfoods because of the nutrient profile of soybeans and the great versatility of these foods. Where tofu once took center stage in vegetarian meals in traditional stir fries and soups, we now have such familiar convenience items as tofu lasagna, tofu burgers, and tofu hot dogs.
Ethnic influences on meals
The American palate has become more sophisticated and international cuisine has gained popularity. This includes Asian cuisine and an interest in more traditional soy-based meals. The rapid growth in the Asian population in the United States has also renewed interest in soyfoods.
At least in the near future, consumers may encounter barriers to incorporating soyfoods into their diet. First, many prepared soyfoods are expensive and may cost more than the familiar foods that they replace in the diet. Second, accessibility to some soyfoods varies in different parts of the country. Finally, consumers may have questions about preparation of these foods and about how they fit into menu plans.
Dietitians will be called upon to meet these challenges. They will need to be aware of sources of soyfoods in their own communities and also of mail order sources and will need to direct interested consumers towards more affordable choices such as textured vegetable protein and soy flour. Dietetic professionals will also find it necessary to become educated about preparation of various soyfoods and the varying nutrient content of these products in order to help their clients plan optimal diets using soyfoods.
Dietitians working in a variety of settings and capacities should expect that questions about soyfoods--related to both nutritional concerns and practical applications--will be asked with growing frequency and that soyfoods will be one of the hot foods of the future.
(This article is reprinted with permission from The Soy Connection, Volume 6, Number 3)
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Easy Arm Chair Quarterback Recipes
By Caren Messina-Hirsch, M.S., R.D. and Chef Michele Fortuna
(Reprinted with permission from The Soy Connection, Volume 6, Number 4)Fiesta Soy Trail Mix
1 cup original flavor soy chips
1 cup chopped roasted salted soynuts
1 cup cheddar cheese flavor Goldfish® crackers
1 cup salted tiny pretzels
1 tablespoon Fiesta Ranch® flavor dip mixIn a plastic bag toss ingredients together. Store at room temperature in covered container.
Serves 8. Serving size: 1/2 cup. Per serving: 200 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 450 mg sodium, 25 g carbohydrates, 7 g protein.
Oriental Soybutter Dip
1/2 cup reduced fat soybutter
2/3 cup fat free sour cream
2 teaspoons honey
1/2 teaspoon soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon Chinese five spice
1/4 cup chopped roasted salted soynutsIn a bowl combine ingredients except soynuts. Refrigerate, covered, at least 1 hour before serving. Add soynuts, mix until blended.
Serving suggestions: celery and carrot sticks, apple wedges, sliced bananas, large marshmallows, cheese flavored crackers, regular or chocolate covered pretzels.
Serves 10. Serving size: 2 tablespoons. Per serving: 100 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 115 mg sodium, 8 g carbohydrates, 4 g protein
Teevee Trail Mix
2-1/4 cups fat free caramel corn
1-1/4 cups broken salted pretzel sticks
1/2 cup roasted salted soynutsIn a bowl combine ingredients. Store at room temperature in covered container.
Serves 8. Serving size: 1/2 cup. Per serving: 100 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 170 mg sodium, 18 g carbohydrates, 4 g protein.
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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 1999
Indiana Soybean Board