Soy News and Research

RSS

New integrated approach can reduce soybean allergen immunoreactivity

Soybeans, a major source of protein for millions globally, is one of the leading foods causing allergies. According to the World Health Organization, there are eight allergenic fractions in soybeans, with β-conglycinin and glycinin being the major concern.

12 Sep 2023

Vegan diets and skin inflammatory disorders: whats the link?

Are skin disorders and inflammatory conditions associated with nutritional deficiencies in vegan diets?

12 Sep 2023

How nutritious are plant-based dairy products?

Researchers evaluates the nutritional profiles of plant-based dairy alternatives.

3 Aug 2023

Assessing the quality of proteins and the unique benefits of pulses

Researchers discuss the methods available to assess protein quality while also assessing the benefits of plant proteins to human health.

31 Jul 2023

Most plant-based milk alternatives don't match nutritional content of cow's milk

More people are drinking milk alternatives made from plant sources such as oats, soy, or almonds, but do plant-based products deliver the same nutrition as cow's milk? Results from a new study suggest that most don't.

24 Jul 2023

What are the effects of insect consumption on human health?

A systematic review of human studies reveals that insect proteins are as good as other protein sources in providing essential amino acids and other health benefits.

13 Jul 2023

Got milk in school? Farmers fight health advocates over the creamy ‘whole’ variety

Amanda Condo works at her family's Pennsylvania dairy farm, but her son often won't drink milk at school. He doesn't like the flavor.

13 Jul 2023

USDA scientists create healthy menu with 91% of calories coming from ultra-processed foods

Scientists at the USDA Agricultural Research Service's (ARS) Grand Forks Human Nutrition Research Center led a study that demonstrates it is possible to build a healthy diet with 91 percent of the calories coming from ultra-processed foods (as classified using the NOVA scale) while still following the recommendations from the 2020-2025 Dietary Guidelines for Americans (DGA).

11 Jul 2023

Luke is exploring microbes to find sustainable solutions for different stages of food production

Globally, food production is challenged by both climate change and population growth. There is less and less arable land, but there is a growing need for safe and healthy food.

19 Jun 2023

Meat-free minerals: the mineral content, bioaccessibility, and bioavailability of iron and zinc vegetarian and vegan burgers

Researchers compared the mineral content and absorption of plant-based meat-free (vegan and vegetarian) burgers and beef burgers.

15 Jun 2023

Unlocking the complete potential of industrial hemp using genomics

Plant biologist Alex Harkess, PhD, and his lab at HudsonAlpha Institute for Biotechnology are on a mission to change the future of food and fiber crops, one flowering plant species at a time.

7 Jun 2023

Unpacking the nutrient profiles of new-age plant-based foods: Are they truly healthier?

Concerns about the environment, ethics, and health drive the adoption of plant-based diets, but the healthiness of next-generation plant-based alternatives remains uncertain. Research explores the need to optimize nutrient profiles, digestibility, and bioavailability of plant-based foods for enhanced health benefits.

4 Jun 2023