The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
From both a research and policy perspective, interest in understanding the effect food processing has on health outcomes continues to grow. To this point, the scientific advisory committee for the 2025-2030 US Dietary Guidelines has been asked to address this question “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed […]
While industry usage is split, the Soy Nutrition Institute (SNI) Global has decided to proceed with spelling soy foods as two words instead of one. The change is to capitalize on digital conversations and metrics which clearly indicate that consumers prefer the “soy foods” spelling. “Our goal is for the soy industry to be cohesive […]
Soybean oil is the most widely consumed oil globally and in the United States, as it accounts for approximately 30%1 and 57%2 of total edible oil consumption, respectively. It also accounts for more than 7% of U.S. total caloric intake and more than 40% of the intake of both essential fatty acids, linoleic acid, an omega-6 fatty […]
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