Saturday, May 28, 2022
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Exploring Soy as a Healthful Sustainably-Produced Ingredient

May 4 @ 2:00 pm - 3:00 pm EDT

From Food Processing:

Between supply chain issues and wars, are you having difficulty sourcing your plant-based ingredients? Now is the time to return to soy, abundantly – and sustainably – grown here in the U.S. It still has all the healthful ingredients and functionality (and low price) you’re familiar with, but it also helps you make bold claims about being locally sourced and sustainably grown.

Recall soy’s powerful nutritional and value propositions:

  • Grown in the heartland of the U.S., especially Illinois
  • Has decades of research proving its nutritional and health-imparting properties
  • Has decades of use in thousands of products
  • Can help you make a strong sustainability statement.

Join Illinois Soybean Association Agronomy Manager Jennifer Jones and Kantha Shelke, a Johns Hopkins University lecturer and principal of Corvus Blue LLC, as they discuss the vital role soybeans play in meeting consumer sustainability and wellness demands. Walk away with an understanding of the environmental impact of soybean production practices, why soybeans are a versatile, healthy ingredient with the power to help you meet consumers’ desire for functional foods, and how your organization can incorporate this locally grown SOY-lution.

Register here.

Details

Date:
May 4
Time:
2:00 pm - 3:00 pm EDT
Event Category:

Organizer

Food Processing