USB hosts virtual roundtable meeting for soybean farmers, food companies.
September 28, 2022
As more food companies move toward regenerative agriculture commitments to meet bold sustainability goals, close collaboration between the food industry and farmers is key to ensuring true sustainability along the supply chain.
CPG Outlook 2022 report finds companies will commit to address climate change.
July 18, 2022
Interest in sustainability continues to grow, with aggressive global sustainability goals looming, changing consumer preferences, and a variety of advocacy groups promoting specific agendas.
To help equip farmers to engage about gene editing, The Center for Food Integrity (CFI), with support from the United Soybean Board (USB), conducted a three-part virtual training in early August, “Trust in Gene Editing: Media and Engagement Training.”
Snack Food & Wholesale Bakery was recently able to talk to United Soybean Board staff and affiliates about the benefits of high oleic soybean oil in bakery products.
Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.
Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine
Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.