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Vol. 3, No. 5
Soyfoods USA

June 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. New Soyfoods at the 1998 FMI Supermarket Industry Convention
2. Third International Soy Symposium Planned
3. Estrogen: The Natural Way
4. Tofu and Soyfoods Cookery
5. Summertime Recipes For Ice Cream And Salad Dressings

6. Getting on and off our list.

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NEW SOYFOODS AT THE 1998 FMI SUPERMARKET INDUSTRY CONVENTION AND EDUCATIONAL EXPOSITION

By Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.com

Imagine a trade show where you eat your way up and down aisle after aisle! That is partially what the Food Marketing Institute (FMI) show is about. Mostly though, it is about learning what new foods or display equipment may be available to feature in supermarkets.

I visited this annual exposition in Chicago during May simply to peruse new soyfoods. After talking to many of the exhibitors, it was unanimous that the number of soyfoods has grown beyond everyone's expectations. And it is only going to grow more. Here is a review of just a few of the many featured soyfoods.

Silk And Silk Chocolate Soymilk by White Wave is a refrigerated soy beverage packaged in traditional milk cartons and sold in the dairy case. Quarts and half-gallons are available. Great taste and mouth feel.

Nutrition information: Lowfat - only 1% milk fat. Fortified with calcium, Vitamins A, B2, B12 and D. In fact the Vitamin B12 content is 50% of the RDA (to benefit vegetarians who have a difficult time getting enough of this nutrient).

Uses: Great over cereal, as a beverage, in cooking and baking and even for cappuccino or latte.

http://www.whitewave.com/

Soya King Soy Chips by Cemac Foods Corporation is touted as the first and only snack made from soybeans. (Actually roasted soynuts are the first!) An alternative to potato chips, there are four flavors of this crisp and crunchy chip: Original, Sour Cream & Onion, Taco, and Mongolian BBQ.

Nutrition information: Less fat than potato chips - 1 ounce serving has only 7 grams fat vs 10. More fiber - 3 grams in soy chips vs 1 g in potato chips. Similar calories - 140 in soy chips vs 150 in potato chips. Made with canola oil. One gram soy protein per serving. Sodium similar to potato chips; maybe slightly lower in certain flavors.

Uses: Anytime you want a different, healthier unique salty snack.

800-724-0179

Morningstar Farms America's Original Veggie Dog is a refrigerated all-vegetable, no meat hot dog alternative; packed same as hot dogs - eight dogs per one pound package. Two ounces each. Great hot dog taste.

Nutrition: No cholesterol, no saturated fat and only 1/2 gram total fat compared to 45 mg cholesterol, 4.5 g saturated fat and 13 - 16 grams total fat in a regular hot dog.

Uses: Great for grilling, boiling or zapping in the microwave.

614-885-9511

Genisoy Protein Bar is a newcomer on the soyfoods market. Genisoy makes energy-type bars, soy protein shake mixes and protein powders. The Protein Bars are 2.2 ounces each in either chocolate coated, chocolate uncoated, apple spice yogurt coated or peanut butter fudge coated. They have a wonderful texture and bite, and great taste. They contain the most protein I've seen in bars of this kind. Made with soy protein isolate.

Nutrition: One bar contains 210 to 230 calories, 0 to 5 grams fat (chocolate uncoated is 0), no cholesterol, 190 mg sodium, 1 gram dietary fiber,14 grams protein. Fortified with 20 vitamins & minerals, the bars are a good source of soy isoflavones. Point of sale materials for this product make special note that these bars contain added selenium and 100% of your Vitamin E needs.

http://genisoy.com/

Vegetarian TV Dinners by Water Lilies Food, Inc. contain textured soy protein or soy protein isolate used to make chicken- or fish-like entrees... and they are shaped in the form of a chicken breast or piece of fish! Packaged in case-ready refrigerated see-through tray, the Vegetarian Chicken is flavored with a spicy Hu-Nan sauce and comes with a vegetable egg roll or vegetable dumpling. The Vegetarian Fish with Teriyaki sauce also comes with an egg roll or dumpling.

Nutrition information was not available at the show.

718-388-6969

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THIRD INTERNATIONAL SOY SYMPOSIUM PLANNED

The Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease is scheduled for October 31 - November 3, 1999 in Washington, D.C. For more information about the symposium, please e-mail Jeffrey Newman of Symposium Management at jeffn@aocs.org.

Abstracts from the Second Symposium on the Role of Soy in Preventing and Treating Chronic Disease can be found at the U.S. Soyfoods Directory http://www.soyfoods.com/symposium/index.html.

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TOFU AND SOYFOODS COOKERY

A new paperback cookbook, which features more than 100 recipes from five soyfoods chefs, also offers an insight into the history of the soy industry and an overview of the health benefits of soy. The book, entitled Tofu and Soyfoods Cookery, and authored by the Peter Golbitz, is available in book stores and on the Internet at <http://amazon.com/>

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SUMMERTIME RECIPES FOR ICE CREAM AND SALAD DRESSINGS

Rich Chocolate Soy Ice Cream

A delectable rich dairy-free ice cream recipe from one of our readers! You will need a commercial ice-cream maker.

3 large egg yolks
1 1/2 cups unsweetened soy milk* (the type found in your grocer's dairy case, such as Soy
Nice or Sunrise)
1 cup sugar
1/2 cup unsweetened cocoa (slightly heaping)
2 cups soy milk
2 teaspoons vanilla

Add egg yolks, soy milk and sugar to a medium saucepan and beat until mixed. Cook over medium heat, (be patient!), stirring constantly, until mixture becomes thick enough to coat the spoon.

Remove mixture from heat. Sift the cocoa into the mixture. Beat with a mixer until well blended. Cool in refrigerator.

Stir the remaining 2 cups soy milk and vanilla into the cooled mixture and mix well. Refrigerate overnight, or at least 8 hours.

Put the mixture in your ice- cream maker and process according to manufacturer's directions.

Makes about 4 cups.

Nutrition facts per one cup serving: 397 calories, 9.5 g protein, 73 g carbohydrate, 9 g fat, 1 g saturated fat, 160 mg cholesterol, 135 mg sodium.

Notes: This makes a wonderfully dark, rich ice-cream. Like most homemade ice-cream, it will become quite hard if put back into the freezer after processing. Just let it thaw on the counter for a few minutes before serving.

*If using sweetened or vanilla-flavored soy milk, you may want to adjust the sugar/vanilla additions accordingly.

 

Creamy Basil Dressing

Wonderful fresh basil to complement any fresh vegetable and greens salad.

1 cup plain low fat soy milk
6 tablespoons fresh lemon juice (2 lemons)
2 garlic cloves
14 fresh basil leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 fresh thyme leaf
1 teaspoon fresh dill weed
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
salt to taste

Blend first four ingredients in blender or food processor. Add olive oil and vinegar and mix well. Add remaining ingredients and blend well. Refrigerate. Makes about 12 ounces (1 1/2 cups) or 12 servings of 2 tablespoons each.

Nutrition information per 2 tablespoons: 38 calories, 1 g protein, 2.5 g carbohydrate, 2.5 g fat, 0.5 g saturated fat, 0.8 mg cholesterol, 28 mg sodium.

 

Thousand Island Dressing

1 package (12.3 ounce) firm silken tofu
1/4 cup water
2 tablespoons white vinegar
1 tablespoon lemon juice
2 teaspoons sugar
6 tablespoons chili sauce
2 tablespoons chopped pickles or pickle relish
1/4 cup chopped green pepper
2 tablespoons chopped green onions

Put the tofu, water, vinegar, lemon juice, sugar and chili sauce in the blender or food processor and whirl until smooth. Pour the mixture into a small bowl and stir in the remaining ingredients. Store in the refrigerator.

Makes 2 cups.

Nutrition facts per 1/4 cup serving: 41 calories, 1 g total fat, 0 g saturated fat, 3 g protein, 6 g carbohydrate, 0 mg cholesterol, 195 mg sodium.

 

Cinnamon Honey Dressing

Great over fresh fruit salad or a spinach/greens salad with fresh fruit ingredients.

3/4 cup vanilla low fat soymilk
1 package (12.3 ounces) firm silken tofu
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 tablespoon lemon juice

Place all ingredients in blender or food processor and mix well. Store in refrigerator.

Makes about 2 cups (16 servings of 2 tablespoons each).

Nutrition facts for 2 tablespoons: 30 calories, 0.5 g total fat, 0 g saturated fat, 2 g protein, 4 g
carbohydrate, 0 mg cholesterol, 19 mg sodium.

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To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory Web site.

<http://soyfoods.com/newsletter/SubscribeSUSA.html>

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Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>

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