Exploring soy sauce's salt-enhancing peptides

Soy sauce deepens the flavor of soup stocks, gives stir-fried rice its sweet-salty glaze and makes a plate of dumplings absolutely enjoyable. But what exactly makes this complex, salty, umami sauce so tasty? Now, researchers ...

For plant-based proteins, soy is a smart choice

Soy—the versatile protein source that comes from the species of legumes known as soybeans—is becoming a popular alternative to meat and dairy products, and for good reason. Whether you are trying to eat healthier, eat ...

Greenhouse study confirms flood-tolerant varieties of soy

If you've ever looked at food labels in your local grocery store, you've probably seen soy listed as an ingredient. Even though soy is widespread in our foods, that doesn't make the production of soy any easier for growers. ...

Eel products in the EU and the UK need better regulation

Growing in popularity, unagi kabayaki—grilled freshwater eel in soy sauce—can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But new research tracing the ...

Soy kits provide earning power for women entrepreneurs in Malawi

Women's ability to work as entrepreneurs can help alleviate poverty and malnutrition in developing countries. As local governments and development organizations aim to encourage business opportunities, it's important to identify ...

Revealing Brazil's rotten agribusinesses

Following reports that Brazil's current deforestation rate—1 million hectares—is the highest in a decade, a peer-reviewed study published in Science today finds that 18-22%, and possibly more, of Brazil's annual exports ...

Global trade in soy has major implications for the climate

The extent to which Brazilian soy production and trade contribute to climate change depends largely on the location where soybeans are grown. This is shown by a recent study conducted by the University of Bonn together with ...

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