Soy on the Menu

Asian cuisines have long demonstrated the key role soyfoods play on menus and in individual dishes. American chefs and menu developers are coming to appreciate the versatility and functionality of soy foods in a wide variety of menu applications and across all day parts, proving that soyfoods can play an increasingly important role in product and menu development and in merchandising.

Today's diners are looking for soyfoods. In a recent consumer study conducted by the United Soybean Board, one in five consumers reported that they would order soyfoods in restaurants if they were available on the menu. Veggie burgers were the item the consumers most wanted to see (33%), followed by tofu (26%), soymilk (22%) and edamame (2%).

These consumers recognize that soyfoods are healthy –– Seventy eight percent of the consumers polled perceived soy products as healthy, up 4% from last year. Recognition of the health claim for soy protein also increased 4% from the previous year, to 33%. These increases indicate the potential for soyfoods on menus.

In future issues we'll share more about soyfoods on today's menus, including case histories, chef interviews and recipes.

CLICK HERE for a special presentation Soyfoods Come in a Variety of Forms by Chef Christopher Koetke, CEC, CCE, Dean of the School of Culinary Arts of Kendall College, Chicago.

CLICK HERE to download a copy of Soyfoods 101 - A Culinary Curriculum