The market for soy-based foods and beverages has exploded in the past two years, thanks to more palatable products and, more important, a crucial stamp of approval from the U.S. Food and Drug Administration. In 1999, the agency concluded that soy protein, as part of a diet low in saturated fat and cholesterol, can potentially reduce the risk of coronary heart disease by lowering blood cholesterol levels. To use the claim, a product must contain at least 6.25 grams of soy protein and be low ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.