March Sustainable Good

The Illinois Soybean Association (ISA) checkoff program represents more than 43,000 soybean farmers in Illinois. Together, we are committed to telling the story that products made from soybeans get the job done – responsibly, economically and sustainably. 
  ISSUE 1: March 2022  
“Defining Sustainability” with Jenny Yang, Owner of Phoenix Bean Tofu
Defining sustainability in business is tricky; breaking into the world of sustainable food can be even trickier. But Jenny Yang, owner of Phoenix Bean Tofu, has been changing the food sustainability conversation since 2006, and challenging other members of the food industry to ask themselves, “How do you define sustainability?”

Conversations About Conservation What Do Consumers Think About Soy
The United Soybean Board recently surveyed over 1500 consumers about soy perceptions and impacts of labeling. They learned that the support of domestic agriculture has only grown stronger over the past year, there is room to improve consumers’ awareness of soy as a sustainable crop and soy-free has negative or no impact on purchasing.

Soy Products on the Market: Are They Here to Stay or A Passing Phase?
Over the years soybean based products have come onto the market showcasing their nutrient richness and tasty characteristics. From traditional tofu and soymilk to edamame and soy burgers. Everyone can find some variation of soy to include in their daily diet.

Combining Heritage and Passion to Push Soy Further

After purchasing Phoenix Bean in 2006 Jenny Yang saw an opportunity to combine her business expertise and her heritage. Produced each day at the same local Edgewater factory, Phoenix Bean products are as sustainable as possible and Jenny sources all her ingredients from local farmers who practice sustainable farming.

We Know Soy is “Healthy” But What Benefits Does It Actually Offer?

From cholesterol reduction and hot flashes, to cognitive function and prostate cancer soy research on health outcomes has evolved over the years and continues to produce interesting observations.

Blueberry Soy Muffins

1 cup soy flour (or soy protein isolate)
3 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2⁄3 cups granulated sugar
2⁄3 cups vegetable shortening
2 tablespoons powdered sugar
1 1⁄2 cup blueberries, fresh
8 egg whites
2 cups orange juice
Preheat oven to 400°F. Spray muffin pans with non-stick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar, and sugar. Stir until well blended.
With a pastry blender, cut in shortening until evenly distributed.
Rinse and drain fresh blueberries, pat to dry. Toss with powdered sugar and set aside. In a small bowl, beat egg whites and orange juice until blended.
Add liquid to dry ingredients, stirring only until moistened. Fold in blueberries.
Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Take out of pan immediately. Cool on a wire rack.
U.S. soy farmers have increased their yields by 55% on approximately the same amount of land through conservation practices.