According to Soyfoods Association of North America, from 1996 to 2009, soyfoods sales have increased from $1 billion to $4.5 billion over 13 years. Vegetarians are not the only people to have realized the health benefits of replacing meat and milk products with those made from soybeans. Back in 1979, Hong-Kong-based soymilk maker Vitasoy introduced their soymilk to the United States. At that same time Vitasoy was selling their soymilk in California, a small Minnesota company, Sunrich Food Group, was working to develop soymilk domestically. Starting with soybeans and equipment meant for dairy production, Sunrich began making its first soymilk in 1985.
Now, vegetarians have a hugh selection of products made from soy, many of them intended to look and taste like meat and meat products. Soy meat alternatives, also called “meat analogs,” are made primarily from soy proteins. A few meat alternatives are derived from tofu. Flavors and spices are typically added to enhance sensory qualities. So for those who think you will miss eating meat, the choices are endless.
Burgers and hot dogs, delis slices, stew, chili or pasta, taco fillings, chicken- like patties and nuggets, and even ribs and sausage- style strips.
Fast preparation is why shoppers love these items. There is rarely thawing or pre-browning cooking steps. Most go from package to pan or can be prepared quickly with only an addition of water. Soy meat alternatives can be used in the same way as the foods they replace. Refrigerated soy meat alternatives will keep for 3-4 days while freezer storage varies from 9 to 18 months depending on the product.
From 2007 to 2009, meat alternatives alone grew in sales from $573 million to $636 million.
I have not tried these substitutes. I do enjoy soymilk and I love cooked soybeans. To me they are not trying to be something else. I love the garden burgers found in the freezer section and the Market Place right here at Sinclair makes a great Spicy Black Bean Burger. But for many vegetarians and others who just want to lower their cholesterol, there is a world of soy products to sample.
New soyfood categories (i.e. soy-based drinks, drinkable cultured soy, soy dairy free frozen desserts, and energy bars) are emerging with strong and steady growth. There is also an organization for farmers to find opportunities to contract premium prices for their speciality soybeans. They join in the commitment to bring quality, great tasting soy products to the consumer.
www.soyfoods.org
I am not a vegan, but have come to love soy. I have often heard about it's benefits, but was too stubborn to try it. One day I convinced myself to take the plunge and I put my milk mentality aside long enough to chug down some chocolate soy milk. That was the beginning of the end! Since then I am happy to purchase other soy products and sneek them into my family's diets. Right now it is easier to sneak them in and after they've enjoyed it, tell them what they've been eating. I find I am slowly winning them over as well! I also recently learned they claim soy may be beneficial to people who suffer from allergies. Go figure!
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