She has worked with GFI to explore
novel plant protein sources viable for utilization in plant - based meat, and is providing administrative support for the UC Berkeley Challenge Lab focused on plant - based meats for the Fall of 2017.
Other speakers discussed how soy products will help meet U.S. dietary guidelines, with its renewed emphasis on
plant - based diets; noted that the soy industry is working on production of
novel varieties of high oleic soybean oil low in saturated fat; stressed the marketing of soy as a complete
protein, perfectly appropriate as the only
protein source for infants, children and adults; promoted the use of «stealth health» as opposed to «muscling» in change to force dietary changes (that is, sneak soy into common food products); speculated on how to remove the allergens from soy; and figure out what to do about the fact that soy doesn't actually taste very good.