Baking & Snack - April 2005 - 72

notes, Mr. Murray said.
"The whole grain really delivers a nicer,
roasted flavor, which is very uncommon in
the soy flour industry," he said.

SEEKING INVESTORS
Food manufacturers may find it difficult
to reach 6.25 g of soy per serving in bread
while keeping adequate taste and texture.
Ohio State University researchers already have reached 6.25 g per serving.
The formulation, including the amount of
soy flour used, is proprietary and patentpending, said Yael Vodovotz, Ph.D., assistant professor, department of food science
and technology at OSU, Columbus, OH.
Last year, Dr. Vodovotz and Cory Ballard, then an undergraduate student at
OSU, formed a new company to market
the soy bread. Bavoy, Inc., based in Columbus, OH, named the bread Healthyhearth.
It has been offered in original soy, soy multigrain and soy cinnamon raisin flavors.
A marketing study in 12 Kroger stores
in Ohio was completed in January, Dr.
Vodovotz said.
"The marketing study went very well,"
she said. "Right now we're looking for investors to go to the next step."

ISOFLAVONE RESEARCH
Researchers at OSU's Department of Human Nutrition have studied the soy isoflavones in the Healthyhearth bread.
But they are not the only ones to study
soy isoflavones recently. A study at the
Baylor College of Medicine, Houston, TX,
is investigating the effect of isoflavones
in reducing hypertension in menopausal

Soy product
sales by quarter
US retail sales of products featuring package
claims that product is made from soy, not
including the ingredient list. Sales are for
food, drug and mass merchandise stores, not
including Wal-Mart.

1Q
2Q
3Q

2003
($mil)
432.0
434.8
438.3

2004
($mil)
453.7
458.8
457.7

414.1

433.5

ACNielsen

women. In another study, the college is
looking at the effect soy isoflavones have
on osteoporosis in menopausal women.
People in general should consume
50 mg of soy isoflavones daily, but most
Americans fail to reach that number because their diets are deficient in soy, said
Mark Matlock, senior vice-president, food
research for Archer Daniels Midland Co.,
Decatur, IL.
In baked foods, soy isoflavones are
GRAS (Generally Recognized As Safe) in
nutrition bars, said Stan Andrews, manager, bakery ingredient applications, for
ADM. Formulations could include up to
50 mg of soy isoflavones in one nutrition
bar, Mr. Andrews said.

SOY IN SCHOOLS
Soy's place in school lunch programs looks
promising, too. Groups across America
want to boost the nutritional value of students' meals.
Last fall in New Jersey, a bill approved
by an assembly committee stated that no
food of minimal nutritional value, as defined by FDA, shall be sold to pupils on
school property until at least one half hour
after school ends.
In Illinois, ADM, the Illinois Soybean
Checkoff Board and the Illinois Center
for Soy Foods at the University of Illinois,
Urbana-Champaign, IL, launched a pilot
program in June 2004 to include more soy
in school lunch programs.
Finally, a school board in Seattle, WA,
approved a set of nutrition-related policies before the 2004-05 school year. Besides
meat alternatives, soy can work in bread
and pasta products at school, Nutriant's
Mr. Murray said. He cited macaroni and
cheese as an example.
While cereals, flours and pasta made
from soy can fit in school lunch programs,
soy milk might be a nutritious addition to
school vending machines, said John Wood,
business development manager food
service for ADM. The company recently
hired a national broker market network for
school food service, he added.
Judging by a nationwide survey completed by Aramark Corp. in 2004, more
college students might be interested in
soy foods. Nearly a quarter of the more
than 100,000 students surveyed said

For more information, see Page 113

74 / BAKING & SNACK / April 2005

ᮡ Bakers can replace 15 to 20% of wheat
flour with whole-bean flour in breads without affecting the finished product.
Nutriant

having vegan meals on campus was
important to them. Vegan meals contain
no meat, fish, poultry or other products
derived from animals.
Aramark added dozens of vegan menu
items as part of its Just4U menu program,
which was made available to about two
dozen Aramark-managed college campuses this school year.
Soy can fit into both vegan and organic
diets, Mr. Murray said. Pasta and bread
with soy are two possible options.
Ⅲ

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