The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
A new generation of plant-based meat alternatives highlights the shortcomings of food classification systems focused entirely on the level of processing. ST. LOUIS (September 4, 2025) — Two peer-reviewed publications, one in Frontiers in Nutrition and the other in the Journal of Food Science, caution against food classification systems that focus entirely on the extent […]
SNI Global recently had the opportunity to play a key role in the U.S. Soy campaign hosted by the U.S. Soybean Export Council (USSEC) in Seoul, South Korea, from June 11-13. Charlotte Martin, MS, RDN, represented SNI Global at this unique venue. The three-day event brought together U.S. soybean industry leaders (including representatives from the […]
Soy Nutrition Institute Global (SNI Global) with support from U.S. Soy is proud to announce its noteworthy participation in the upcoming 23rd International Congress of Nutrition (ICN), taking place August 24–29, 2025, in Paris, France. Widely regarded as the “Olympics of Nutrition,” ICN is hosted every four years by the International Union of Nutritional Sciences […]
May 27, 2025 — The Make America Healthy Again (MAHA) Commission released its Make Our Children Healthy Again: Assessment. Among a handful of other topics, the food children are eating was named as one of the drivers of chronic diseases. The science of nutrition is complex and our understanding of the impact of diet on […]
Conclusions align with evidence-based guidelines from U.S. and global health authorities including the World Health Organization (WHO), which call for making seed oils a part of overall healthful dietary patterns. ST. LOUIS (March 20, 2025) — A new, peer-reviewed manuscript published in Nutrition Today reviews the health effects of linoleic acid, the primary polyunsaturated fatty […]
Naturally occurring isoflavones in soy have no effect on key markers of estrogen-related cancers ST. LOUIS (January 7, 2025) — A University of Toronto study is providing reassuring evidence about the consumption of soy foods by postmenopausal women.* The analysis of 40 randomized controlled trials in over 3,000 women found that isoflavones in soy, naturally occurring plant […]
Vegetable oils derived from seeds, such as corn, soy and canola, may lower risk of chronic diseases due to their monounsaturated fatty acids and omega-6 and omega-3 polyunsaturated fatty acids. ST. LOUIS (October 31, 2024) — Consumption of seed oils high in unsaturated fatty acids (the building blocks of fat), including the essential fatty acid […]
Scientists conclude that classifying soymilk as “ultra-processed” may mislead consumers about its nutritionalqualities. ST. LOUIS (August 22, 2024) — The consumption of soymilk can contribute to cardiometabolic health by lowering both blood pressure and blood lipids, elevated levels of which are major risk factors for heart disease. This conclusion comes from a peer-reviewed, statistical analysis […]
Postmenopausal women who consumed soy protein saw a decrease in skin wrinkling severity and pigment intensity and an increase in hydration—all beneficial effects. ST. LOUIS (October 26, 2023) — Results of a new clinical trial involving postmenopausal women show that consuming soy protein containing isoflavones benefits skin health, building on a body of existing literature. […]
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 […]
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