By Greg Lamp The protein-packed soyfoods market continues to sizzle. CRACK, GRIND OR COOK? Whatever processing technique is used, the magic little soybean will endure and more than likely fi nd its way into food products from salad dressings to meat extenders. It truly is more remarkable than the incredible edible egg. Consumers are getting more and more soybeans in a host of protein-packed soyfoods available from supermarkets, health food stores and food companies. “People care about what they eat and they’re eating healthier all the time,” says Nancy Kavazanjian, who farms with her husband Charlie at Beaver Dam, Wis., and is on the United Soybean Board domestic marketing committee. > Last year, the soyfoods market used 38 million bushels of soybeans. Your CHS Connection 7
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The Incredible Edible Bean
Greg Lamp
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