Women lead busy lives with numerous responsibilities, including taking care of others.  It is important for women to also take care of themselves and their own health.  An important health issue for women is bone health and prevention of osteoporosis.  Many older women suffer from fractures because their bones have become weak from osteoporosis.  Women’s bones grow and strengthen until the age of 30.  After menopause, women are at higher risk of bone loss because of hormonal changes.  Therefore, it is important that women of every age consume adequate calcium and vitamin D to prevent osteoporosis and ensure strong bones for life.

Soyfoods such as edamame, tofu and fortified soymilk provide a wonderful source of calcium and vitamin D as well as high-quality protein without cholesterol and little saturated fat.  Furthermore, a study in the Journal of Clinical Endocrinology and Metabolism found that soy protein, when consumed with calcium, enhances bone formation in postmenopausal women by 69 percent¹.  These findings indicate soyfoods may play an important role in the prevention and treatment of osteoporosis.

Both men and women should be sure to check out our new Benefits of Soyfoods for Aging Adults video featuring Rebecca Scritchfield, RD:

Myth Buster

Myth: Soymilk has less calcium than cow’s milk.
Truth: The amount of calcium in soymilk is equivalent to the amount of calcium in cow’s milk.  In addition to naturally occurring calcium in soybeans, soymilk is fortified with 300-400 milligrams of calcium (30-40% of daily value) per 8 ounces, along with vitamin D, vitamin A and vitamin B12.  An 8 ounce glass of cow’s milk also contains 30% daily value of calcium.  Furthermore, soymilk contains no cholesterol and is very low in saturated fat.  Research shows that calcium absorption from calcium-fortified soymilk is the same as that from cow’s milk.² In fact, the 2010 Dietary Guidelines Advisory Committee concluded that soymilk is the best alternative for people who do not consume cow’s milk because of allergies, lactose intolerance, or cultural and religious reasons.

This chart below outlines how soymilk compares to other milk alternatives and to cow’s milk:

* Data collected from the USDA Nutrient Database.
†Data collected from various sources, outside of the USDA Nutrient Database.

Recipes

Smoothies are a nutritious and delicious treat.  You can create your own smoothie by simply blending your favorite fruits, soymilk and ice.  Smoothies are a great way to get nutrients from fruit as well as calcium and protein from soymilk!  Here are two recipes you will enjoy.

Very Berry Smoothie
from WESTSOY

Double Chocolate Smoothie
from Silk

As always be sure to check us out on Facebook, Twitter and Pinterest for more great recipes and interesting facts about soyfoods.

References:

1. Arjamandi BH et al., Soy Protein has a greater effect on bone in Postmenopausal Women Not on Hormone Replacement Therapy, as Evidenced by Reducing Bone Resorption and Urinary Calcium Excretion

The Journal of Clinical Endocrinology & Metabolism March 1, 2003 vol. 88 no. 3 1048-1054 doi: 10.1210/jc.2002-020849  http://jcem.endojournals.org/content/88/3/1048.abstract

2. Zhao Y, Martin BR, Weaver CM. Calcium bioavailability of calcium carbonate fortified soymilk is equivalent to cow’s milk in young women. J Nutr. 2005 Oct;135(10):2379-82.

This year’s theme for National Soyfoods Month is Farm to My Plate.  Soybean production has proven to be a more favorable and environmentally sustainable source of protein because of the high protein quality and nutritional value of soybeans and the efficient use of land, water, and energy of soybean production.

Soy-based foods deliver the highest protein density for human consumption per amount of fossil energy inputs.[1] And among sources of high-quality protein, soybeans use water more efficiently.[2]^,[3]

Graphics courtesy Solea

As the demand for protein increases and water and land resources become more strained, the environmental sustainability of protein sources, such as soyfoods, intensifies.

Soybeans are a high-quality complete protein, which means they contain all of the amino acid building blocks necessary for human growth.  Most other plant-based proteins are not complete proteins.  So you could say soyfoods give you a lot of “bang for your buck.”  They are better for the environment and for your health.  Supporting soybean growth by eating soyfoods helps to save our water supply and our environment.

Myth Buster

Myth: All soyfoods are genetically engineered.

Truth: Most soyfoods including soymilk, soy yogurt, tofu, edamame, meat alternatives and nutrition bars don’t come from genetically engineered (GE) plants, or as some people refer to it, genetically modified organisms (GMOs).  You can find these products labeled as “certified organic” or “made from non-GMO soybeans.”

Products labeled “Certified Organic” do not contain GE ingredients and are made from non-GE soybeans.  You just need to check the front of the package or the ingredient list.  You can also check company websites for GMO information of their products.

Here are the facts that may have been confusing: In 2012, 93% of all soybean crops planted in the U.S. were genetically engineered, leaving the other 7% of soybean crops as not genetically engineered.[4] However, most of the soybeans grown in the United States are used for animal feed, called soybean meal. In fact, only 1% of the soybeans harvest go to human consumption.

According to USDA data on the 2011 crop, 96,080 acres of certified organic soybeans were harvested.[5] U.S. production of soy protein for human consumption accounts for about 11% of non-GE soybean production (a significantly higher percentage than GE soybeans).  And in reality, the actual amount of non-GE soybeans used in human food markets may be somewhat higher than these figures because they do not include whole non-GE soybeans used in the production of soymilk, tofu, and other products such as edamame.[6]

The take away message: Many soyfoods found in your grocer’s aisles are non-GE, as they were grown from non-GE soybeans.  You always have the choice to purchase foods made with non-GE soybeans by looking at the label of the package for “Certified Organic” or “made from non-GMO soybeans.”

Recipes

The National Soyfoods Month website has a Simply Soyfoods Recipe Book available for download.  Here are a couple of our favorite recipes from the book to get your mouth watering:

Tofu Cheesecake
by the Illinois Soybean Association and the National Soybean Research Lab

Veggie Taco Salad
by Morningstar Farms

As always be sure to check us out on Facebook, Twitter and Pinterest for more great recipes and interesting facts about soyfoods. Check out our YouTube page featuring with videos hosted by food and nutrition expert Rebecca Scritchfield, RD.

We’re all busy and often reach for the most convenient ingredients to get dinner on the table or pack our children’s lunches. Yet we all want to keep our families healthy and do our part for the environment. How can we accomplish all of these goals? Soyfoods can help you create nutritionally rich, environmentally sustainable meals that your entire family will love.

April is National Soyfoods Month and this year’s theme is Farm to My Plate, an effort to encourage people to buy and use foods that are sustainable.

Soyfoods are Family Friendly

We’re not talking exotic and unusual. You can incorporate soyfoods into the kinds of meals your family already eats every day. Add edamame to a salad. Replace ground beef with soy crumbles. Pour soymilk over your morning cereal. Or replace potato chips or peanuts with roasted soy nuts.

Soyfoods are Environmentally Friendly

Soybean based foods are an environmentally sustainable source of complete protein nutrition because soybeans make efficient use of land, energy, and water resources and have relatively low emissions of greenhouse gases.

Soyfoods are Good for You

Soyfoods are nutritionally rich and generally low in saturated fat and cholesterol free. They protect against heart disease and some types of cancer. Try a soy veggie burger for a lower calorie meal that boosts your fiber intake.

For other easy ways to add soy to your diet, or for more information on soyfoods and their impact on your health and the environment, visit www.soyfoodsmonth.org

Recipe

Creamy Edamame Arugula Soup

Makes 6 servings. Prep Time: 20 minutes. Cook Time: 10 minutes

Ingredients:

• 1 teaspoon soybean oil
• 1 small onion, diced
• 3 cups frozen shelled edamame
• 2 cups low sodium vegetable or chicken broth
• 1 cup plain soymilk
• 1 cup baby arugula leaves, packed
• ½ teaspoon salt (to taste)
• ¼ teaspoon ground black pepper
• Greek-style yogurt (optional)

Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2-3 minutes, until soft. Add edamame and broth; simmer for 5-6 minutes, until just tender.

Place mixture in food processor. Add soymilk and arugula. Process 1 minute or until smooth.

Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls and top with yogurt, if desired. Thin soup with additional vegetable broth as needed.

Nutrition Information
Per serving: 140 Calories, 4g Fat, 0g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 440mg Sodium, 14g Carbohydrate, 2g Fiber, 12g Protein

Soyfoods are excellent sources of high-quality protein and are sustainable for the environment. Supermarkets are filled with your favorite soyfoods but they may be hard to find.  I’ll let you in on some tips to make your search for soyfoods quick and easy.

MythBuster

Myth: Soyfoods are only available in high end/all natural grocery stores.
Truth: You can find soyfoods in almost any grocery store.  You may find a wider variety of soyfoods at certain grocery stores, but all stores will have the essentials.

• Near the produce section:  Tofu* and soy-based meat alternatives
• In the frozen food aisle:  Edamame both in and out of the pods and soy ice cream
• Refrigerated dairy section:  Soymilk, soy cheese, soy yogurt
  • Shelf-stable soymilk (non-refrigerated) can also be found in one of the middle aisles of the store**
• Snack aisle:  Soybars and soycrisps

*A couple tips on buying tofu: Tofu comes in different textures (extra firm, firm, soft, silken).  Use this guide to buy the texture that best suits your recipe.  And, stay tuned for more tips on cooking tofu.

If you are:

• Stir-frying:  use extra firm tofu
• Baking or barbequing:  use firm tofu
• Making a creamy dip or soup:  use soft tofu
• Making a pudding, mousse or pie:  use silken tofu

**Both refrigerated and shelf-stable soymilk are safe to drink and are a high-quality source of protein and vitamins. Make sure to shake soymilk well before pouring to ensure all of the nutrients are evenly distributed throughout the soymilk.

For a more detailed list of where you can soyfoods in the grocery store, check out our Soyfood in the Supermarket section, or this wonderfully useful infographic from one of our members, Solae:

Recipes

Tofu and Black Bean Tacos
from Whole Foods Market

Tofu and Broccoli Stir-fry
from EatingWell

We’re excited that April is National Soyfoods Month, so we’ll have another post shortly with more soy-licious tips, myth busting and recipes.

Also, please follow us on Facebook, Twitter and Pinterest for more great recipes and interesting facts about soyfoods. Check out our YouTube page featuring videos hosted by food and nutrition expert Rebecca Scritchfield, RD, who will be hosting a Twitter Chat for Soyfoods Month on Wednesday, April 10 at 1 p.m. EST. Follow along at #soychat.

Washington, April 3, 2013 – April is National Soyfoods Month, and celebrating with delicious and affordable soyfoods – high in high-quality protein, fiber, vitamins, and minerals – has never been easier, according to the Soyfoods Association of North America (SANA).

Throughout the month of April, soyfoods will be promoted in supermarkets across the U.S. via cooking demonstrations, coupons, in-store displays, and recipes, and online with videos and giveaways, making it a perfect time for consumers to give soyfoods a try – or stock up on their favorites! In addition, SANA will host a Twitter chat with retail dietitians on Wednesday, April 10 at 1 p.m. ET, hosted by Rebecca Scritchfield, MA, RD (@ScritchfieldRD). The chat will focus on the role of soyfoods in a healthy diet and easy ways to incorporate them into everyday meals, using the hashtag #SoyChat.

Consumers interested in celebrating with soyfoods can visit SoyfoodsMonth.org, or try these easy recipe ideas:

• Start the day off right with Raspberry Streusel Muffins
• Fuel up mid-afternoon with a Mango Soy Smoothie
• Satisfy snack attacks with this tasty Edamame Hummus
• Try a healthier take on pizza night with this recipe for Asian Chicken Edamame Pizza
• End the day and satisfy your sweet tooth with this Raspberry Swirl Cheesecake

National Soyfoods Month is a campaign to increase awareness about the versatility and many health benefits of soyfoods. Industry partners include: Morningstar Farms, Pulmuone Wildwood, SOYJOY, House Foods, SunOpta, Hain Celestial, United Soybean Board, Illinois Soybean Association, Maryland Soybean Board, and Michigan Soybean Promotion Committee. For more information about April’s National Soyfoods Month, including recipe ideas and tips, please visit www.soyfoodsmonth.org, follow SANA on Twitter at @socialSANA, and visit the SANA Facebook page at Facebook.com/SoyfoodsAssociation.

About Soyfoods Association of North America
The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

About Rebecca Scritchfield, MA, RD, ACSM Health Fitness Specialist
Rebecca Scritchfield is a Washington, D.C. based registered dietitian and fitness expert specializing in helping people build healthy lifestyles. Rather than encouraging people to diet, she helps them learn eating skills that balance individual nutrition needs, hunger, satiety, appetite, and pleasure. A graduate of The Johns Hopkins University, Rebecca is an ACSM certified Health and Fitness Specialist and a certified Intuitive Eating Pro. She is recognized as one of the “top 10 nutrition influencers online” by Sharecare. In 2009, she was honored by Academy of Nutrition and Dietetics as “Young Dietitian of the Year.”

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The Soyfoods Association of North America
1050 17^th Street, N.W. Suite 600
Washington, DC 20036
(202) 659-3520
*protected email*

Contact: Katherine Raphaelson

Soyfoods Association of North America Presents Award of Excellence to
Mohamed Obanni of Hain Celestial

Washington, March 26, 2013 –The Soyfoods Association of North America (SANA) announced that Mohamed Obanni, Senior Director, Research and Development and Quality Control for the Hain Celestial Group, received the organization’s Award for Excellence for his “steadfast support, insightful technical advice, and cogent leadership.” The award was presented by outgoing President Yoko DiFrancia of House Foods at SANA’s Annual Meeting on March 7.

“Mr. Obanni has been a past president of SANA, long time board member and contributing member of our technical committee.  Without him, SANA could not have flourished and found solutions to controversial technical problems,” stated Ms. DiFrancia. In addition, Nancy Chapman, Executive Director of SANA, noted that “his leadership has struck the appropriate balance among the disparate interests of the entire soyfoods industry and has led to adoption of positions that assured consumers have high-quality, safe and consistent soyfoods.  The Association is appreciative of Mo’s tireless leadership and service over many years.”

Mr. Obanni served on the SANA board from 2006-2012 and stepped down on March 7 because he had reached the limit of allowable terms. During that time he served two terms as Vice President, one as President, chaired the Nominating Committee for three years, and was a member of the Technical Committee.

Past recipients of the SANA Award for Excellence include Ted Nordquist, CEO and Founder of WholeSoy & Co.; Deb Wycoff, Vice President of Operations of Devansoy; and Karl Weingartner, Director of the International Soybean Program (INTSOY) at the National Soybean Research Laboratory (NSRL), University of Illinois at Urbana-Champaign

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The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

The Soyfoods Association of North America
1050 17^th Street, N.W. Suite 600
Washington, DC 20036
(202) 659-3520
*protected email*

Contact: Katherine Raphaelson

Soyfoods Association of North America Elects New Officers
New Slate to Serve until March 2014

Washington, March 13, 2013 –The Soyfoods Association of North America (SANA) today announced the election of its 2013-14 Board of Directors and Officers.  Kate Leavitt, Director of International Sales and Marketing for SunOpta Grains and Foods Group Inc. was elected President; Katy Raneri, Senior Director of Nutrition, R&D for WhiteWave Foods, was named Vice President; and Rebecca Zimmermann, Senior Brand Manager, Soylution at Pharmavite, will serve as Treasurer for the 2013-14 term. In addition, Aaron Skyberg. Business Development for SK Foods International, Inc., and Karl Weingartner, Director of the International Soybean Program (INTSOY) at the National Soybean Research Laboratory (NSRL) will serve as SANA’s At-Large Board Members.

President Kate Leavitt commented, “As I gratefully accept the nomination as President of the Board, my vision for SANA is to continue in the great tradition that we have had and to focus on the mission statement that was crafted and validated in 2011 to simply ‘Increase the Consumption of Soyfoods.’”

Leavitt continued, “Although the membership is diverse and represents different aspects of the total supply chain and various methods of soyfoods production, we are united in our belief in the health and well-being soyfoods provide to any diet and to growing the consumption of soyfoods.  My personal motivation is simple:  I believe in soyfoods, and I look for ways we can make more soyfoods available to more people through more channels.  As part of fulfilling this vision and mission, I look forward to working with the staff and my fellow-board members to effectively conduct activities such as regulatory work on a variety of issues including  the 2015 Dietary Guidelines; being the definitive source of information on soyfoods both to dispel the myths and misconceptions about soyfoods and to reinvigorate the wonderful truths about soyfoods; and to highlight the sustainability story of soyfoods, capturing this important feature to grow consumption and improve the health of our plant as well as our people.”

Other member re-elected to the board include include James Chen, Principle Scientist at the  Kellogg Company; Yoko Difrancia, Manager of PR and Marketing at House Foods America Corporation; and Kent Holt, Senior Manager, External Affairs for Solae, LLC; In addition, the following new members were elected to the Board: John Breen, Chief Operating Officer at Pulmuone Wildwood; Helen Kor, Corporate Director of Regulatory for the Hain Celestial Group; and Nicole Tomba, Vice President of Sales and Marketing at Harvest Innovations.

The board and officers were elected at SANA’s Annual Meeting on March 7^th at Natural Food Products Expo West in Anaheim, CA.

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The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

February 2013
Happy New Year everyone! Somehow January flew by and we are now well into February. If you are like me, it has been hard to keep up with your New Year’s Resolutions and it is only February. Whether your resolution was to eat healthier or to exercise more, don’t get discouraged, below are some creative ideas that may help you accomplish your goals. Did you know that February is American Heart Month? Celebrate and get your heart in shape with “Heart Healthy for 28 days – with Soy” It’s not too late to start!

Incorporate Soyfoods into Any Diet
Soyfoods can be part of a healthy diet and help you achieve the health goals that you seek.
Soyfoods are simple, healthful choices to help anyone stay fueled, meet performance goals, and maintain a healthy heart. Whether you’re a meat lover or a vegetarian, soyfoods can be incorporated into your diet. I personally have recently added soyfoods to my diet. I love my cereal in the morning with soymilk. Being lactose intolerant – I often have trouble with cow’s milk but soymilk allows me to still enjoy my cereal while getting the protein and calcium I need. As a [recent] vegetarian it makes me feel better to know that I am getting a good source of protein by incorporating soyfoods into my diet.

Three ways that I have added soyfoods to my diet are:
• Soymilk in my cereal
• Edamame in the pod as a snack
• Tofu and vegetables in a stir fry

High Quality Protein Helps You Stay Fit
If your New Year’s Resolution was to be stay fit, it is best to include sources of lean, quality protein in your diet, of which soyfoods are a great example. It is important to consume high quality protein foods after a workout to help you build and repair muscle. Additionally, eating protein rich foods throughout the day to helps you feel full longer. Did you know that soy protein is a complete protein? This means soy protein is comparable to beef, milk, fish, and egg protein in terms of protein quality. Furthermore, soy protein is cholesterol free, lower in fat and more environmentally friendly compared to traditional meats. Soyfoods provide high-quality, heart-healthy protein that helps to reduce blood cholesterol. In fact, the U.S. Food and Drug Administration (FDA) recognizes that 25 g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

You can learn more about using soyfoods to help you get and stay fit by watching our new video, The Benefits of Soyfoods for Active Adults.

Myth Buster

You may have heard the many myths in the media about soyfoods, claiming that they are unsafe and dangerous to your health. The truth is scientific research shows that soyfoods are safe for men, women and children of all ages. Not only are soyfoods safe, but they will actually boost your health! Stay tuned as I will debunk a common soyfoods myth in each blog entry.

Myth: Soyfoods are not safe for women at-risk for developing breast cancer and breast cancer survivors.
Truth: Research shows that soyfoods are safe for women at risk for developing breast cancer as well as survivors. In fact, consuming soyfoods may reduce the risk of breast cancer in women especially when consumed during childhood and adolescence. Furthermore, soyfoods do not contain estrogen. Soyfoods contain isoflavones, which have a similar chemical structure to estrogen but they act differently in the human body and therefore should not be considered similar to human estrogens. No human trials have demonstrated a link between eating soyfoods and tumor growth, yet much of the concern about soy and cancer used rat studies. The National Cancer Institute and the American Cancer Society recommend that breast cancer survivors can safely consume moderate amounts of soyfoods up to three servings per day.You can read more about soy and breast cancer here.

The Bottom Line
Whether you are interested in being more heart healthy, want to lose weight, or seek healthy snacks, soyfoods can be a great addition to your diet and they tend to fit into any lifestyle.
For more science based research dispelling these myths, Stay tuned to our blog and check out our website www.soyfoods.org. If you would like to do more research on your own, the key is to look for the articles that use science based evidence and studies that were done with people not with animals. From there you are free to make your own decisions on whether or not and how much you would like to consume soyfoods. We do hope that you will give them a try.

Recipes

Each blog entry will feature some of our favorite soyfoods recipes. The following recipes feature edamame which is a fresh young green soybean. Edamame makes a great snack straight from the pod and can be incorporated into many different recipes such as stir-fry, salads, pastas and side dishes.

The following edamame recipes are courtesy of our friends at EatingWell.

Herbed Corn and Edamame Succotash

Simple Three Bean Salad with Edamame

For more great recipes check out our Facebook, Twitter and Pinterest pages.

The Soyfoods Association of North America
1050 17^th Street, N.W. Suite 600
Washington, DC 20036
(202) 659-3520
*protected email*
Contact: Nancy Chapman, RD, MPH

Be Good to your Heart – Soyfoods Help Keep You Active
And Contrary to Myths, Soy is both Healthy and Safe

Washington, February 14, 2013 –The Soyfoods Association of North America today announced that it has released a video on the Benefits of Soyfoods for Active Adults demonstrating how soyfoods can help you stay fit and healthy.  Americans who are trying to lead healthier lives will find that soyfoods boost their energy, improve heart health, and provide antioxidants.

Yes, Soyfoods are Safe
In the video, nutrition and fitness expert Rebecca Scritchfield, MA, RD, ACSM HFS shares her view that “stories in the media have some people confused over soy.  The truth is men, women and children can consume soyfoods safely.”  In fact, not only are soyfoods safe, they provide important benefits to adults trying to stay active.  Scritchfield continues, “Soyfoods are good for your heart. The FDA has approved a health claim that states eating 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”  In addition, eating soyfoods, especially when begun at a young age, is showing benefits in breast cancer prevention.

Don’t Let Menopause Slow You Down
Other recent claims about soy include doubts about its effect on hot flashes in menopause; but, Mindy S. Kurzer, PhD, Professor of Nutrition and Director of the Nutrition Graduate Program at the University of Minnesota, found^[1] a 20.4 percent reduction in frequency of hot flashes and 29.5 percent reduction in severity in her 2008 meta-analysis of research on soy and menopausal symptoms.   Taking into account the placebo effect, the results are even more impressive –  the frequency of hot flashes dropped by 48 percent and the severity dropped by 78 percent. Staying active and at a healthy weight during menopause can further help minimize symptoms.  A combination of soy and exercise can help women navigate the menopause years with more energy and fewer complaints.

Antioxidants in Soy Help Keep You Healthy
While the flu has hit hard this year, soyfoods also provide antioxidants to help ward off illness and let you stay active. Beyond the common cold and flu, research shows that antioxidants such as those in soyfoods may help prevent more serious diseases, such as cancer, heart disease, and diabetes.

Soyfoods are healthy and provide the high quality protein Americans need to maintain an active lifestyle.  For more information on soy for healthy living, please visit: http://www.soyfoods.org/nutrition-health/soy-for-healthy-living.  To see other videos in our Benefits of Soyfoods series, please go to http://www.youtube.com/user/soyfoodsassociation

Link to Video on the Benefits of Soyfoods for Active Adults: http://tinyurl.com/bmysqpa

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The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.