The University of Illinois recently published studies that reveal soy waste should not be wasted. Normally, the soy peptide, lunasin, is discarded in the waste streams of soy processing plants. However, research shows lunasin has cancer-fighting chemicals and anti-inflammatory benefits. A cancer study conducted by Elvira de Mejia, Professor of Food Science and Human Nutrition… Read more
Soy Waste Can Be a Health Saver
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August 31st, 2011 by Thinking Ahead Editor in Agriculture, Health, Sustainability, Uncategorized
Innovations in Soybean Oil Research
August 25th, 2011 by Thinking Ahead Editor in Health, Soy Foods, Sustainability, UncategorizedCooking oil that is nutritious, produced naturally, contains zero trans-fat and tastes better than traditional cooking oils is on the horizon for food companies. Dr. Kristin Bilyeu, research molecular biologist with the USDA Research service, and Dr. Grover Shannon, professor of genetics and breeding at the University of Missouri – Columbia, have developed a high… Read more
Smithfield Making Significant Inroads in its Sustainability Journey
August 16th, 2011 by Thinking Ahead Editor in Agriculture, Soy Foods, Sustainability, UncategorizedSmithfield Foods, Inc., one of the country’s leading pork producers, offers a great example of how a company can become an industry leader in Corporate Social Responsibility (CSR) and sustainability by learning from its mistakes, creating a new company culture and defining core values that emphasize leadership, performance and accountability. In the past, some have… Read more
Conservation Tillage
August 12th, 2011 by Thinking Ahead Editor in Agriculture, Soy Foods, Sustainability, Water QualityFind out the effect conservation tillage has had on U.S. soybean farming. Share on:
Soy as a Nutritionally Complete Protein
August 9th, 2011 by Thinking Ahead Editor in Soy Foods, UncategorizedSoybeans are higher in protein than other legumes. About 35 to 38 percent of the calories in soybeans are derived from protein, compared to 20 to 30 percent in most other beans.1 The standard method for evaluating protein quality is called The Protein Digestibility Corrected Amino Acid Score (PDCAAS.) This is the official method used… Read more
