Soy peptide supplementation may help to improve both motor and memory function in community-dwelling older adults, alongside an exercise regimen, a Japanese study has found.
Japan has announced stricter labelling regulations for soybean milk and other soy-related beverages with the aim of preventing fraudulent or exaggerated claims and ensure fair competition between brands in the very competitive local market.
Japanese firm Fuji Oil Holdings plans to draw up a sustainable soy sourcing policy by mid-2021, having recently joined the Round Table on Responsible Soy Association (RTRS) earlier in May this year.
A major Japanese population study has found that people who eat more fermented soy products, such as miso and natto, have lower mortality rate, but found no such link between consumption of unfermented items like tofu and soy milk.
Singapore food tech company, SinFooTech, is upcycling soy whey food waste into an alcoholic beverage, Sachi, using its zero waste patented fermentation technology.
Brazil's agri-food industry is feeling optimistic, as it stands to benefit from the escalating trade war between China and the US, by fostering closer ties with China.
Separate research from China and Thailand have both found that diets high in soy products could be the answer to lower hypertension risk in Asians, in contrast to traditional fruit- or vegetable-rich diets.