Keep up-to-date with the latest U.S. Soy news.
America is Poised to Embrace Tofu | April, 5 2024
Worldwide Director of Oil and Soyfood Programs (USSEC), Will McNair, connected with Jordan Wiklund at The Food Institute to discuss tofu’s role and reputation in the alternative protein space.
Are Consumers Willing to Pay More for Sustainable, Soy-Fed Pork?
Three case studies explore why customers are willing to pay a premium for pork products they know are sustainably raised.
Has Tofu Gone Mainstream? | January 19, 2024
U.S. soy nutrition expert Pam Smith, RDN, connected with Grace Garwood at The Food Institute to discuss the nutritional benefits and versatile applications of tofu.
Unlocking Umami | January 18, 2024
U.S. soy nutrition expert Pam Smith, RDN, connected with Katie Ayoub at Flavor & The Menu to discuss the nutritional and flavor-boosting qualities of natto and koji.
4 Ways to Meet Your ESG Goals in the New Year | January 8, 2024
Meet your ESG goals with sustainable practices from U.S. Soy. Practices like regenerative farming and supply chain transparency can help you reach your goals.
Reduce Fat With Finesse | December 4, 2023
Saturated fast reduction is a growing goal for food manufacturers but poses structural challenges in many products.
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