Baking & Snack - July 2004 - 94

Foodservice," a study done by The Hale
Group, Danvers, MA, and Soyatech, Inc.
Workers at the Illinois Center for Soy
Foods seek to change those numbers.
Research there focuses on developing
processing and marketing techniques and
promoting the health benefits of soy. The
center was involved in a pilot program
that provided soy-based foods to five
school districts in Illinois during the 200304 school year. The program was a joint
effort with the Illinois Soybean Checkoff
Board and ADM.
Soy-based grain products such as cereal
bars went over well in school breakfasts,
according to Ms. Klein. Another popular
breakfast item, Uncrustables peanut butter and jelly sandwiches from The J.M.
Smucker Co., Orrville, OH, has yet to join
the soy revolution. "There's no reason why
that bread couldn't have some soy in it,"
Ms. Klein said.

Devansoy offers a full-fat roasted soy
flour. When used at a recommended rate
of 25% to 30%, the soy flour can reduce
carbohydrates and improve the product's
texture. It can even work in pretzels produced for the low-carb market, according
to Mr. Kilburn.
For another potential low-carb solution,
the technology licensing firm BTG of London, England, and West Conshohocken.
PA, owns the patent to a soy-rich dough
that is six parts protein and one part
carbohydrate. The company is seeking a
licensing deal with a food group to sell the
dough, which may be used in pretzels, pizzas and snacks.
Even if the low-carb trend fades, food
companies can promote other health
benefits in low-carb products that feature
soy, according to Mr. Gieseke. "If low-carb
were to crash, (companies) can shift positions," he said. "It's a multilayered position, and that alleviates risk."

LOW-CARB BENEFITS AND MORE
Soy ends up in many grain-based foods designed for the low-carbohydrate market.
Many companies are asking Solae
about ways to reduce the carb content of
traditional grain-based foods, according
to Ms. Heggie.
"Some customers targeting consumers
who are 'cutting back on carbs' are generally considering a more moderate carb
reduction," she said. "Others who are
targeting the low-carb dieter are looking at
more substantial reduction targets."
As in other applications, Solae can work
with soy flour, soy protein concentrates
and soy protein isolates to reach the customer's desired carbohydrate level.

94 / BAKING & SNACK / July 2004

A CASE FOR CLAIMS
The number of soy health claims could
rise soon. FDA is reviewing a petition
for a health claim that suggests the consumption of soy protein-based foods may
reduce the risk of certain types of cancer,
including breast, prostate and colon cancer. The Solae Co. submitted the petition,
which includes a review of 58 studies.
Other studies have analyzed possible
health benefits from soy isoflavones. Occurring naturally in plants and mostly
in soybeans, isoflavones are functionally similar to estrogen but not as potent.
Because of the similarity, it has been
suggested that isoflavones may have

preventive effects for many kinds of hormone-dependent diseases.
ADM uses a proprietary method to extract isoflavones from soybeans to produce
its Novasoy isoflavones.
The company recently asked four experts in the areas of toxicology, medicine,
pharmacology and animal physiology to
review isoflavone literature. The scientific panel noted research being conducted
about the potential effects of soy isoflavones on decreasing the risk of breast cancer and prostate disease, maintaining bone
calcium and plasma cholesterol levels consistent with good health, and protecting
against cardiovascular disease.
The Solae Co. owns a method-of-use
patent on isoflavones, according to Bob
Powell, director of new business development. The company has applied soy
isoflavones in grain-based bars and other
baked foods and is seeking to extend the
number of items.

NEW OILS ON THE WAY
Current concerns over elimination of trans
fatty acids from foods has left the soy industry searching for solutions. FDA will require
the labeling of trans fatty acids in the Nutrition Facts panels effective Jan. 1, 2006.
Studies have shown trans fatty acids can
raise LDL, or "bad" cholesterol, and lower
HDL, or "good" cholesterol, according to
the American Heart Association. Trans fat
is found in partially hydrogenated vegetable oil, including partially hydrogenated
soybean oil.
A new 1% linolenic soybean patented by
Iowa State University at Ames looks promising. Its oil will require no hydrogenation
to stabilize it after pressing.
About 2,000 acres of the 1% linolenic
soybeans were planted in 2003, according
to Walter Fehr, an ISU agronomy professor.
Plantings of 1% linolenic soybeans could
reach 1 million acres as early as 2005.
Monsanto, St. Louis, MO, is partnering
with the US Soybean Board to produce soy
that fits the needs of food manufacturers,
according to David Stark, Monsanto's vicepresident of global industries partnership.
"The good news is that you don't have
to turn away from soy," said Steve Poole, a
member of the US Soybean Board. "Trans
solutions are very near commercialization." Ⅲ

Baking & Snack - July 2004

Table of Contents for the Digital Edition of Baking & Snack - July 2004