Items Tagged with 'United Soybean Board'

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

Snack and bakery consumers want to balance health and indulgence; the right ingredients can deliver.

Conventional and high oleic soybean oil can be used in a wide range of bakery products and applications.

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.

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 talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine