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Fermentation: The Facts and the Fun

Fermented foods have recently been gaining attention and are finding their way into the spotlight. However, this process of transforming foods using bacteria and other microorganisms can hardly be labeled as a “trend” as its origin predates recorded history and it is still widely used

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Recent Posts

Consumer Turn to Protein as New ‘Superfood’

Soy consumption is the highest it’s ever been and is rising at 5% per year, according to the 2014 Consumer Attitudes About Nutrition, Health and Soyfoods Study.

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Family Farmers Are the Future for Feeding a Hungry World

For World Food Day and throughout the year, the soy industry is working to bring quality protein to feed the hungry, to improve diets and health, and to empower and support family farmers.

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Easy Back-to-School Meals

Soy is packed with essential nutrients important for a child’s growth and development. The vitamins and minerals in soyfoods, such as iron, calcium, potassium and complete protein, will help kids grow strong bones and lean muscles, setting them up for a healthy future.

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Munch on Miso

Miso’s Asian umami flavor profile makes it a wonderful condiment and ingredient in many recipes, and here’s some info on how to use this versatile fermented ingredient at home.

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Fuel up on Soy during Summertime!

Soyfoods are prime for the barbecue, perfect for picnics, and sure to satisfy all members of the family. Here are 5 delicious ways you can enjoy soy during your outdoor get-togethers this summer.

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Good-for-You Grilling Ideas

As you stoke the flames of your grill, choose a versatile canvas that lends itself to a wide range of cuisines and preparations. Tofu is a perfect grilling companion – a complete protein that’s low in fat, cholesterol-free and tasty, too.

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