Consumers can learn about the unique health benefits of soyfoods
Find valuable resources concerning the health benefits of soyfoods and scientific evidence exposing negative myths propagated by certain foundations and supported by the meat and dairy industry. Learn why traditional organic soyfoods such as soymilk, tofu, soy yogurt, tempeh, miso, natto etc. are good for you and why conventional soy isolates, concentrates and textured vegetable protein may not be healthy alternatives. The dangers of genetically engineered soy is provided. The advantages of plant-based foods vs. animal agriculture shows how everyone can impact the future by consuming less animal, poultry and fish and more plant-based foods.
Farmers can learn about the advantages of farming organic soybeans
Provides scientific references to the advantages of organic farming. It explains how profitability and quality of the soil is linked to agricultural policy in the United States and the world. Since soy is the largest crop grown in the USA, why developing organic soy for human consumption is crucial to our future wellbeing and why genetically engineered soy is a very bad idea.
Producers can learn about the most profitable ways to produce soyfoods
Indicates the advantages of manufacturing traditional organic soyfoods compared to conventional soy isolates, concentrates and textured vegetable protein.
Wholesalers can learn about the most effective marketing of soyfoods
Why traditional soyfoods, because of their lower manufacturing cost of goods, will grow in sales volumes due to their health and environmental superiority over meat, poultry and fish analogues. Although pea protein, nuts and other substitutes for soy have recently gained popularity, this trend may not be sustainable over time. However, any increase in plant-based food rather than traditional animal-based foods is good for the planet and human health.
Grocery Store Owners can learn about how to encourage soyfoods
As consumers learn to read the labels on their food, they will progressively move towards buying foods that are organic and contain ingredients that are familiar to them. Transparency and trust in food ingredients will be the future.
Food Scientists can learn about the latest advances in soy research
The meat and dairy industry have lobbied government and influenced universities to perpetuate animal agriculture. Few Food Science Departments of higher education today teach plant-based food technology. Venture capital firms are investing in the “science” available to them, which is focused on meat, poultry and dairy analogues. These foods are based upon modern biotechnology. Although popular today as convenient substitutes for the conventional American diet, are expensive, not sustainable and made using highly processed ingredients. They move food from “close to the organic soil” to chemical and genetically engineered solutions controlled by large corporations. We need food science to focus on organic plant-based foods using organic natural ingredients!
Health Providers can learn about soyfoods unique health benefits
Several health providers are now recommending plant-based foods as a means of addressing obesity, type-2 diabetes and many other health issues. As evidence of the benefits of organic soyfoods proliferates and food researchers develop good tasting alternatives to the typical American diet, this site can expand the network of information improving health programs for the general population. Less synthetic drugs and more natural alternatives will lower health costs for all concerned.
Development Agencies can learn how soyfood is helping communities
As a leader in food technology and medicine, the United States has exported a very unhealthy food program for people and the environment. The American Soybean Board has supported the export of genetically engineered soy throughout the world. There are, however, development programs that do help the growth of organic traditional soyfoods. These agencies will be added to this website and their programs linked for future expansion. Research and development of organic extruded textured soy protein may hold promise for future American foods and for many developing countries.