bake - September/October 2020 - 6

management
department

GREAT FOR YOU
GREAT FOR THE PLANET
New research from the United Soybean Board

most often. The  three top motivators  for incor-

reveals that 65% of Americans eat both animal

porating plant-based foods into the diet were the

and plant-based foods, and 61% are incorporating

following:  
*

Improving overall health and wellness 

"Even with COVID-19, people are looking to-

*

Improving the quality of protein in diet 

ward plant-based in a different way. A whole

*

Helping to protect environment/

more plant-based meals.

new era of cooking has emerged," explains

sustainability  

Pam Smith, RDN, a nutritionist who works with

"We are helping to educate chefs and R&D pro-

the United Soybean Board, as well as a culinary

fessionals about finding a plant-based source of

consultant, best-selling author, and radio host.

protein that gives people nutrition and balance.

"There is also a desire - because people aren't

Coming to understand that it's not just versatil-

traveling - to satisfy a craving for new cultural

ity but what it does in functionality," Smith says.

cuisines: Mediterranean, Latin, Greek, Asian. It's

"Soy is a flavor carrier. It helps to balance flavor

a natural landing to start working on techniques

in a powerful way."

for plant-based meals."
There is a new focus on plant-based options,

Consumers value protein quality, but there may
be some confusion: 

and soybeans - a complete protein - offer enor-

Research shows that 88% of people say that

mous potential as an ingredient in a wide selec-

consuming a "complete" plant-based protein is

tion of fresh bakery products.

important  (40% say it's very important), which

"What we need to do is help draw attention to
plant-based that is a complete protein," Smith

may suggest some consumers aren't aware
soy is a complete protein.   

says, "and help people understand the source of

Consumers rate bean/legume-based sources

what they are getting. Soy is a flavor carrier. It

as highest quality (56%), followed by chickpea

helps to balance flavor in a powerful way."

(50%).  Soy (47%) and pea (45%) protein fall in

As the team behind  the only  widely available

the middle, followed by wheat (gluten, 38%). 

complete plant protein comparable in quality to

Smith creates menus and recipes with a focus

animal protein, the United Soybean Board set out

on delicious wellness for some of America's best

to better understand protein  demand  by con-

restaurants. She worked for acclaimed operators

ducting a new consumer survey.

as co-creator of Darden Restaurants' Seasons 52
nutritionist for Shaquille O'Neal when he played

While  the majority of  respondents reported

professional basketball for the Orlando Magic.

consuming both animal- and plant-based pro-

She co-chairs The Culinary Institute of America's

teins, one-third (35%) of all respondents reported

Healthy Menus R&D Collaborative.

eating a mostly plant-based diet.  Of these re-

Her focus has long been how to bring together

spondents,  most were female, and/or between

the deliciousness of health food by advocating

the ages of 16-29. Males, especially those over age

for foods that are great tasting and great for you.

30, are most likely to eat a mostly animal-based
protein diet.  

"People are moving back to comfort foods,"
she says. "They have a more laser focus on posi-

Females are more likely to say they consume

tive attributes and benefits of foods. It is all about

non-dairy beverages most often, while males say

flavor - what's great for you and what's great for

they eat meat alternatives and/or protein bars

the planet."

06 < SEP-OCT 2020 | bakemag.com

©ST22STUDIO - STOCK.ADOBE.COM

and Bahama Breeze concepts, as well as personal
Plant-based patterns and preferences  


http://STOCK.ADOBE.COM http://www.bakemag.com

bake - September/October 2020

Table of Contents for the Digital Edition of bake - September/October 2020

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