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Vol. 6, No. 9
October 18, 2001Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information.
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CONTENTS
1. Americans Eating More Soy
2. Soy Symposium Bolsters Industry Development
3. Women At Midlife Need To Include Soyfoods
4. The Soy Alternative
5. Recipes from The Soy Alternative
_ Soy Fruit Muffins
_ Individual Tempeh Lasagne
_ Spiced Soy Crackers
6. Getting on and off our list***********************
AMERICANS EATING MORE SOY
The United Soybean Board (USB) released data last month from their annual survey showing that the number of Americans changing their eating habits due to health and nutrition concerns has risen dramatically to 72 percent. "That's the highest number we've seen in the last six years," said Geri Berdak, USB Director of Edible Programs. "There's an obvious trend toward healthy and nutritious food choices, and that's part of the growing popularity of soyfoods." Nearly 90 percent of consumers are at least somewhat concerned about the nutritional content of the food they eat.
The study also shows a significant increase in awareness of heart health benefits of soy since the 1999 FDA approval of a cholesterol-lowering claim for soy protein. In 2001, on an unaided basis, 39 percent of consumers say they are aware of specific health benefits of soy in the diet. Of those, 42 percent are aware that soy may lower cholesterol and reduce the risk of heart disease as compared to 24 percent in 1999.
With consumer awareness of soy's health benefits on the rise, 97 percent are also aware of soyfood products and many have tried them. Just over one-quarter of consumers use soy products once a week or more. As in previous years, the top soy-based products consumers have tried are tofu, soy veggie burgers and soymilk.
http://www.unitedsoybean.org/lib_sl_frame.cfm?ID=8
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SOY SYMPOSIUM BOLSTERS INDUSTRY DEVELOPMENT
Soy-based foods will be a key component in the future of the food industry, experts reported at the 9th Annual Soy Symposium last month in Chicago. From the perspective of both macro and micro trends affecting the food industry, presenters said soyfoods are perfectly positioned to meet consumer demands for healthy, convenient and functional food products.
The event was sponsored by the United Soybean Board and the Soyfoods Association of North America.The keynote address by Diana Holman of WomanTrend outlined numerous trends related to family time and food consumption that showed how convenient and well prepared soyfood products could fit into the modern American lifestyle. Women, the primary shopper for food in American households, understand the message about soyfoods and health and food marketers need to be sure that they address women directly in their marketing programs, said Holman.
For more information, contact the Soyfoods Association of America at info@soyfoods.org.
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WOMEN AT MIDLIFE NEED TO INCLUDE SOYFOODS
Cornell University's Center for Women's Healthcare advises women at midlife to adapt to changing nutritional needs by including foods such as soy products in their diets.
"The calories and exercise that kept you slim at 30 won't work any more," said Dr. Margaret Polaneczky, associate professor of clinical obstetrics and gynecology at Cornell's Weill Medical College. Writing in the October issue of the health publication Food and Fitness Advisor, Dr. Polaneczky added: "The piper has to be paid."
Bone health is one area of concern, the health newsletter said, and noted that protein plays a crucial role in bone health. Soybeans were cited as a "good source of protein." Diets can be structured around such plant-based foods, the publication said, which also help lower cholesterol.
Food & Fitness Advisor, published by The Center for Women's Healthcare of Weill Cornell Medical College in New York City, may be obtained by subscription. Call toll free: 800-829-2505 or email: Foodandfit@palmcoastd.com
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THE SOY ALTERNATIVE
We recently received what can be described as the most beautiful book on soy we have ever seen. Titled The Soy Alternative, the large (8 1/4" x 10 1/4") softbound 256-page book is published by Whitecap and the US distributor is Graphic Arts Center Publishing Company in Portland, Oregon. Although the book uses metric volume and weight measurements because it was first published in Australia, the large color photographs will make everyone eager to try some of the recipes. Chapters are based on meal times, with main course entrees for vegetarians and meat-eaters, along with desserts and sweet and savoury baked treats. There is also a beautifully illustrated glossary of soy-based ingredients used in the recipes.
http://gacpc.com/titles/title_pages/SOYALT.asp
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RECIPES FROM THE SOY ALTERNATIVE
(Reprinted with permission)Editor's note: We have modified these recipes slightly, adding U.S. volume and weight measurements for our U.S. readers, as well as nutrition information that we normally provide with all recipes published in this newsletter.
Soy Fruit Muffins
These muffins are filled with naturally sweet dried fruits, a combination sure to please everyone, and are an ideal quick breakfast on the run.
1/2 cup (50 g) soy flour, sifted
3/4 cup (75 g) rye flour, sifted
1/2 cup (80 g) brown rice flour, sifted
3/4 cup (75 g) rolled oats
2 1/2 teaspoons baking powder
1/2 cup (125 g) caster sugar (known as superfine sugar in the U.S.)
1 egg
3 tablespoons soy bean oil
1 1/2 cups (375 ml) soy milk
1/2 cup (80 g) chopped dried dates
1/2 cup (60 g) chopped dried bananas
1/3 cup (60 g) chopped dried figs
dried figs, chopped, extra, to garnish1. Preheat oven to moderate 180 degrees C (350 degrees F/Gas 4). Lightly grease six 1 cup muffin holes.
2. Place the soy, rye and brown rice flours, oats, baking powder and sugar in a bowl, then make a well in the centre. Whisk the egg, oil and soy milk in a jug and add to the dry ingredients. Add the dried dates, bananas and figs and fold gently with a metal spoon until just combined. Do not overmix--the batter should be lumpy. Overmixing will produce tough muffins.
3. Fill each muffin hole two-thirds full with the mixture. Top with an extra piece of dried fig. Bake for 30 minutes, or until the muffins come away slightly from the sides of the tin. Allow to cool for a couple of minutes, then gently loosen each muffin with a flat-bladed knife and lift out onto a wire rack to cool.
Makes 5 large muffins. Per muffin: 426 calories, 14.2 g fat (4.5 g saturated fat), 0 cholesterol, 70.5 g carbohydrate, 6.5 g fiber, 8.7 g protein (4.1 g soy protein), 164 mg sodium.
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Individual Tempeh Lasagne
Thin slices of tempeh replace pasta sheets to produce an impressive dinner party dish. If you don't have individual gratin dishes, build each lasagne free-form on a baking tray, then transfer to a serving plate.
4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
600 g (21 ounces) bottled tomato pasta sauce
1/2 cup (80 g, 21 ounces) sun-dried tomatoes, drained and finely sliced
1/4 cup (60 ml) dry white wine
1 tablespoon shredded fresh basil
2 x 300 g (10.6 ounce) blocks tempeh, cut lengthways into 3 thin slices, then halved
120 g (4.2 ounces) baby spinach leaves
1 teaspoon chopped garlic, extra
3 cups (450 g, 15.9 ounces) grated mozzarella
fresh basil leaves, to garnish1. Preheat the oven to moderate 180 degrees C (350 degrees F/Gas 4).
2. Heat 1 tablespoon of the oil in a saucepan. Add the onion and garlic and bottled pasta sauce, sun-dried tomato and white wine. Season to taste with salt and freshly ground black pepper. Cook for 20 minutes, or until thick and pulpy. Cool slightly, then stir in the basil.
3. Heat the remaining oil in a large frying pan. Add the tempeh slices and cook for 5-8 minutes, or until crisp and golden. Drain on paper towels. Add the baby spinach to the same frying pan. Add the extra garlic and 1 tablespoon water and cook until the spinach has wilted.
4. Place a slice of tempeh on the bottom of 6 individual gratin dishes. Cover with a little tomato sauce, some spinach and half of the mozzarella. Repeat with another layer of tempeh, sauch, spinach and the remaining mozzarella. Bake for 10-15 minutes, or until golden brown. Garnish with fresh basil leaves and serve with a fresh green salad, if desired.
Serves 6. Per serving: 604 calories, 35.8 g fat (14.1 g saturated fat), 67 mg cholesterol, 36.9 g carbohydrate, 3.9 g fiber, 39. 2 g protein (19 g soy protein), 1215 mg sodium.
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Spiced Soy Crackers
These spicy crackers are great dippers for dips such as Soy bean humus (page 170 in The Soy Alternative), Avocado and black bean salsa (page 171) or Soy bean dip (page 172).
1 1/4 cups (155 g) plain flour
3/4 cup (70 g) soy flour
1/2 teaspoon garam masala (A mixture of ground spices used as a base for Indian dishes; the proportion of spices changes according to the dish being cooked but the basic ingredients are cumin, coriander and turmeric, and many others.)
1/2 teaspoon paprika
2 1/2 tablespoons olive oil
2 1/2 tablespoons lemon juice1. Place the flours, garam masala, paprika and 1/2 teaspoon salt in a food processor. Add the oil, lemon juice and 100 ml (3.4 ounces) water and blend until the mixture comes together in a ball. Cover and refrigerate for 1 hour.
2. Preheat the oven to warm 160 degrees C (315 degrees F/Gas 2-3). Line 3 baking trays with baking paper. Cut the dough into 5 or 6 pieces, then roll each piece into rectangles, about 2 mm (0.1 inches) thick. Cut each piece into long thin triangles (4 cm x 10 cm or 1.6 inches x 3.9 inches) and place on the trays. Bake for 20 minutes, or until crisp and lightly coloured. Serve with your favorite dip.
Makes 24 crackers. Per cracker: 48 calories, 2 g fat (0.3 g saturated fat), 0 cholesterol, 6.1 g carbohydrate, 0.5 g fiber, 1.6 g protein (0.9 g soy protein), 1 mg sodium.
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Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, info@soyfoods.com
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