The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
Health authorities recommend that developed countries increase their intake of plant protein for personal health and planetary benefits. But what is the optimal dietary intake ratio of animal protein to plant protein, and how can consumers achieve that balance? A paper recently published in Advances in Nutrition offers recommendations and aims to inform health professionals […]
In a review of the FDA’s draft guidance on the Labeling of Plant-based Milk Alternatives and Voluntary Nutrient Statements, Soy Nutrition Institute (SNI) Global, an organization leading the way in soy and health research, communications, and regulatory affairs, praises the decision to allow the continued use of “soymilk.” The following points detail why this decision […]
Soy Nutrition Institute Global took its global presence to a new level by attending and exhibiting at the International Congress of Nutrition (ICN) on December 6-11 in Tokyo, Japan. Referred to by some as the “Olympics of Nutrition,” ICN is a meeting of the International Union of Nutritional Sciences (IUNS) that takes place every four […]
A new comprehensive soyfoods health and nutrition guide is now available for health professionals. The Health Effects of Soy: A Reference Guide for Health Professionals is packed with topics ranging from a multitude of health outcomes to discussion of the different types of soyfoods. A tremendous amount of soy-related research has been conducted over the past three […]
As the global population continues to increase, world leaders and scientific researchers alongside U.S. farmers strive to identify ways to feed our growing populace. In a new “Perspective” published in Frontiers in Nutrition, author Mark Messina, Ph.D., M.S., outlines how soybeans play a key role in providing — in a sustainable way — the protein […]
The authors of a new analysis published in Advances in Nutrition conclude that the classification of soy-based burgers and soymilk as “ultra-processed foods” is nutritionally unjustified and does not adequately evaluate the nutritional attributes. The term “ultra-processed foods” (UPFs) was coined in 2009 by Brazilian researchers who developed the NOVA food classification system. NOVA classifies […]
Professor Jennie Macdiarmid, from the University of Aberdeen, raised concern that plant-based diets were becoming less healthy and less environmentally sustainable in an article in the Proceedings of the Nutrition Society.1 The author premised this concern on the trend towards eating more highly processed, plant-based convenience foods. This article is just one of many recently […]
A new analysis of data from a national survey to assess the health and nutritional status of adults (NHANES 2015-18) suggests that health attributes of soy-based burgers and soymilk should be based on nutrient content, not on the degree of processing used to make the foods. Despite being a recently coined term that came into […]
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