The goal is to increase the share of carbohydrates and lower the percentage of fat in school lunches. With some relatively simple steps, we can reinvent meals and create menus that meet the 1995 dietary guidelines for Americans. Soy is gaining popularity, so it is no longer an ingredient to hide. The focus of this demonstration was the substitution and integration of soy ingredients into an existing foodservice menu which can reduce food, labor and inventory management costs while increasing nutritional value. The approach isn't to reinvent the menu but to use high quality soy products that are low in cost and labor efficient to prepare.
All soy products are energy efficient to prepare because they are pre-cooked.
Bringing these products into your food distribution service requires that a consumer demand be present. Although we strive to improve the knowledge we offer, it can never be complete. The new U.S. Soyfoods Directory discussion group provides another venue for the exchange of information about soyfoods. Consumers can post recipes, manufacturers can post news about new soyfood products, and scientists can post information about new research activities. If you have a question that cannot be answered elsewhere the U.S. Soyfoods Directory Web site, you can post it at the discussion group.