The Agriculture Department is proposing to drop its restrictions on how much soy can be used in meals. Under current rules, soy can be a food additive only in school lunch meats like hamburgers and chicken patties and only in amounts of less than 30 percent. Adding up to 30 percent soy protein in typical meat items not only boosts the nutrition slightly while lowering the fat, but it enhances texture and moisture retention. The only way 100 percent soy foods are offered now in some schools is through a la carte food lines where students buy whatever combinations they want, not USDA approved meals. I think people are more receptive than they would have been five or ten years ago.
Soy yogurt is another option in the ever-expanding line of soyfoods.
Years ago, when soy yogurt was a rarity, the flavor and texture just did not match up to regular dairy yogurt. But food technology has once again prevailed, and now you will find many new, different, and great-tasting soy yogurts on the market. Soy yogurt must be refrigerated at all times. I have kept soy yogurt over a week past that date, and it was fine. Use common sense - when in doubt, throw it out.