Soy’s claim to fame to is its versatility in applications, nutrition and its harvest process, Pam Smith, RDN, explained to FoodNavigator-USA. Consumers, whether they’re from the camp of meat or plant-based, believe that sustainability should be a standard in the development of food and beverages and she explains how soy’s US provenance, sustainability and nutritional attributes will prove beneficial for food and beverage of the future.
Almost everyone has a bag of veggies shoved into the dark recesses of their freezer that’s now essentially an unrecognizable block of ice crystals. And when thawed, foods damaged by excessive ice lose their texture and become mushy. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have shown that broken-down soy proteins can prevent ice crystal growth and could be especially useful for preserving frozen vegan foods or biological samples.