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Vol. 5, No. 3
April 16, 2000Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by:
1. Dixie Diners' Club, which invites you to try some of their new catalog items. <http://dixiediner.com/>
2. Indiana Soybean Board, which represents Indiana soybean farmers who encourage you to eat more soy. <http://indianasoybeanboard.com/>
If you like this newsletter, please forward it to a friend.
CONTENTS
1. April is Soyfoods Month
2. Soy Sales Soar
3. Soy Protects Heart Without Disrupting Hormones: Study
4. Report Reveals the Truth About Soy's Benefits
5. The NEW Wave of Tofu Products
6. Recipes with Baked and Flavored Tofu
_ Oriental Pasta Salad with Soynut Butter Sauce
_ Quick Smoked Baked Beans
_ Taco Salad
7. Getting on and off our list***********************
APRIL IS SOYFOODS MONTH
Soyfoods are springing up everywhere these days and just in time for the Soyfoods Association of North America's annual April is Soyfoods Month campaign: Soyfoods: Good Taste, Good Health. Although many ethnic groups and vegetarians have been enjoying soyfoods for many years, their popularity has only recently grown in the U.S. This new popularity is based on increased consumer awareness of the nutritional benefits found in soy and the improved taste and convenience of many new soy products. Whether it is a soy burger for lunch, a soy latte on a coffee break or colorful gourmet tofu dishes at some of America's best restaurants, mainstream consumers are finding it easier than ever to add soy to daily meals and snacks.
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SOY SALES SOAR
Soy sales are climbing fast, according to a recent report from SPINS, a San Francisco-based market research firm. Soy product sales in mainstream grocery stores jumped 45 percent last year. Sales in natural products stores grew by 37 percent. The growth of soy products at natural products stores was less dramatic because the majority of U.S. households shop at mainstream supermarkets where soy products are not a staple, according to a statement from SPINS.
The soy product category topping the best-growth list at mainstream stores was soy supplements, with a 246 percent sales increase. Soy-based energy bars saw a sales increase of 56 percent in natural products stores.
<http://www.nfm-online.com/nfm_backs/Mar_00/soysales.cfm>
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SOY PROTECTS HEART WITHOUT DISRUPTING HORMONES: STUDY
Adding soy foods to a healthy diet reduces the risk of heart disease without stimulating harmful hormone activity, according to a new study in the journal Metabolism. Some people have been discouraged from eating soy because of claims that the estrogen in it may produce dangerously high levels of hormones in the body, says Professor David Jenkins of the University of Toronto's department of nutritional sciences and the Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital. "The concerns have been whether soy estrogen might lead to hormone-dependent breast cancer or abnormal sexual development in children, yet we found no evidence to support this."
<http://www.newsandevents.utoronto.ca/bin/000403a.asp>
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REPORT REVEALS THE TRUTH ABOUT SOY'S BENEFITS
'Taste For Living,' an on-line health and wellness company that originates from the highly acclaimed Taste For Living Cookbook by Michael Milken, announces the release of a new soy investigation focused on providing medical and scientific evidence on the true health benefits of soy products. The ``Is Soy Safe?" report is part of Taste For Living's continuing coverage of important, but often confusing, decisions about nutritious food and other health products."
<http://www.tasteforliving.com/>
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THE NEW WAVE OF TOFU PRODUCTS
By Kim Galeaz, RD, Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.comIt seems tofu is everywhere these days, and with good reason! It is versatile, easy to work with, and delivers your favorite flavors with a healthful punch! Original tofu was water-packed. Then silken tofu arrived on the market. For many, it was more convenient since it did not require refrigeration until opened. It also provided a creamier, smoother texture.
But the mystery surrounding tofu remains for many people. Most consumers do not know how to use that block of white soybean curd.
Enter the new wave of tofus on the market with baked, flavored and smoked varieties. These already seasoned and ready-to-eat tofu products are one of the most convenient soyfoods to use, not to mention one of the most flavorful and nutrient rich. In fact, a 2- or 3-ounce serving of many baked tofus easily provides over half the 25 grams required for heart health.
Buying Baked Tofu
You will find baked tofu in the refrigerated case of both health food stores and supermarkets. Check the produce area or refrigerated case in the natural/specialty foods section in supermarkets. Some of the most widely available brands of baked and flavored tofus include White Wave, Tree of Life Smoked, Smoke & Fire, Soy Deli and Wildwood Natural Foods.
Baked tofu comes in plastic wrapped packages ranging from 4 to 8 ounces and the tofu is already cut into slices or pieces. You will be able to see what the tofu looks like through the back or side of the package. Baked tofu looks like marinated slices of tofu with a brownish color and speckles of seasoning and sauce. And, actually, that pretty much explains how these baked and flavored tofus are made. Tofu is first seasoned and marinated with desired spices, herbs, flavorings and sauces, and then baked.
Here is a sampling of baked and smoked tofu flavors I have found browsing through some local stores. It seems like they have something for almost everybody...
Snack and Savory
Italian Style
Thai Style
Mexican Style
Oriental Style
Aloha Hawaiian
Savory
Teriyaki
Garlic
Szechuan
BBQ Smoked
Herb Smoked
Lemon & Garlic Smoked
Sea Vegetable Smoked
Thai Smoked
Fourteen Fast Ways to Use Baked & Smoked Tofu1. Eat it right out of the package as a protein-rich snack!
2. Make a sandwich on whole grain bread
3. Stuff in a pita pocket
4. Cut into strips for stir fry dishes
5. Chop it and throw into soups
6. Dice it into dried bean dishes
7. Cube it for pasta salads or dishes
8. Toss it on top of lettuce and vegetable salads
9. Enjoy it chopped in scrambled eggs and omelets
10. Make a baked tofu burrito or taco
11. Serve on bagels or crackers
12. Perfect for shish kabobs.
13. A new twist for fajitas
14. Grill or barbecue it.Nutrition Facts for Baked Tofu
Be careful when comparing nutrition information on Baked Tofu packages.
The serving size is not the same; some state 57 grams (2 ounces)
and others state 85 grams (3 ounces) as the serving size.
Nutrition Facts for 3 ounces (An average of several packages)
170 calories
5 grams fat
1 gram saturated fat
8 grams carbohydrate
22 grams protein
22 grams soy protein
440 mg sodium
0 mg cholesterol
2 grams dietary fiberIsoflavones may not always be listed, but these products, since they are from the whole soybean, should have a fair amount. One brand, Soy Deli, lists 50 mg isoflavones per serving.
For more information about baked tofu, here are some Web sites and phone numbers:
White Wave
303-443-3470
<http://www.whitewave.com>Tree of Life
904-825-2026Soy Deli by the Quong Hop & Co.
650-553-9900Smoke & Fire
413-528-6891
<http://www.smokeandfire.com>Wildwood Natural Foods
408-476-4448
<http://www.wildwoodnaturalfoods.com>***********************
RECIPES WITH BAKED AND FLAVORED TOFU
_Oriental Pasta Salad with Soynut Butter Sauce
1 8-ounce package linguine or Udon noodles
1 cup broccoli flowerettes, cut into bite size pieces
1 carrot, cut into matchstick size pieces
1 package (8 ounces) Thai Baked Tofu (like White Wave's), cut into bite-size pieces
1 red pepper, cut into strips
1/4 cup toasted sesame seedsSoynut Butter Sauce
1/2 cup warm water
2 tablespoons soynut butter
2 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon minced ready to use garlicCook noodles according to package directions. Drain, rinse and set aside. Blanch broccoli and carrots until colors are bright, about 3 to 5 minutes. Combine with noodles, Baked Thai Tofu, red pepper and sesame seeds. Blend Soynut Sauce Ingredients and stir into noodle mixture. Refrigerate overnight.
Yield: 4 servings. Per serving: 510 calories, 21 g fat (3.3 g sat fat), 0 mg cholesterol, 55 g carbohydrate, 25 g protein (13 g soy protein), 790 mg sodium, 6 g dietary fiber
(Recipe adapted from a White Wave recipe.)
_Quick Smoked Baked Beans
2 cans (16 ounce) vegetarian baked beans
1 package (5.5 ounces) BBQ Smoked Tofu (like Smoke & Fire brand)Dice BBQ Smoked Tofu into small pieces. Mix with baked beans. Heat in microwave or on stove top. Enjoy.
Yield: about 4 cups. Serving size: 1 cup. Per serving: 301 calories, 5.5 g fat (1 g sat fat), 0 mg cholesterol, 49 g carbohydrate, 21 g protein (9 g soy protein), 1080 mg sodium, 12 g dietary fiber
_Taco Salad
1 pound (16 ounces) Baked Jalapeno Mexican Style Tofu (like White Wave brand)
1 tablespoon oil
2 tomatoes, chopped
1 small head of lettuce, torn into bite size pieces
1 small onion, chopped
1 ripe avocado, cubed
1/2 cup black olives, chopped8 ounces corn chips
Crumble the Mexican Baked Tofu into a bowl. Heat the oil in a skillet over medium heat, add the tofu, and saute until brown. Arrange the tomatoes, lettuce, onion, avocado and olives in a large salad bowl. Right before serving, toss with the baked tofu and corn chips. Serve immediately to prevent chips from getting soggy.
Yield: About 8 servings. Serving size: About 2 cups. Per serving: 352 calories, 22 g fat (3 g sat fat), 0 mg cholesterol, 24 g carbohydrate, 16 g protein (13 g soy protein), 522 mg sodium, 5 g dietary fiber
(Recipe adapted from a White White recipe.)
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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 2000
Indiana Soybean Board