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Artificial Intelligence

Addressing Global Protein and Nutrition Needs Is Sustainable Protein an Oxymoron

Legumes (beans, pulses) are recognized by nutritionists as underutilized sources of protein. This session will explore a recently published manuscript which outlines how soybeans, an ancient food, can help meet modern-day food challenges. Soybeans are one of the most widely grown crops in the world, but direct consumption of soy protein by humans is limited outside of Asia. Soybeans are higher in protein than other legumes, and the quality of soy protein is higher than that of other legumes. Additionally, the rather unique macronutrient composition of soybeans makes them ideal as a food source for a growing population. Because of their high fat content, soybeans are more calorically dense, so they can provide much-needed calories as well as essential fatty acids. Like other legumes, soybeans are recognized as being affordable so they can be economically incorporated into a wide range of cuisines. From traditional soy foods such as tofu and soymilk to modern products like soy burgers and soy yogurts, there are options that fit everyone’s needs. Speaker: Mark Messina, PhD, MS

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