Soy protein - more than meets the eye: QUALITY MATTERS AS MUCH AS QUANTITY IN ENSURING CANADIAN GROWERS KEEP A COMPETITIVE EDGE

摘要

THE FUTURE OF soybeans has never been brighter. More and more, the general population of North America is recognizing the health benefits of products made from this inexpensive, high-quality protein source. Consumption of soy beverages, tofu, and other soy foods is also increasing due to the growing number of Asian immigrants in the US and Canada. In addition, an overwhelming global demand for functional foods (those with added health benefits) has created an almost insatiable parallel demand from the food industry for novel ingredients. One of these ingredients is protein gels - gels that can be made from soy. "Soy proteins have the potential to provide the food industry with a rich selection of ingredients," says Dr. Vaino Poysa, a soybean research scientist at Agriculture and Agri-food Canada in Harrow, Ontario. "They can provide impressive functional traits, nutritional qualities and health-promoting bioactivities."