Increasing amounts of scientific data showing the health benefits of soy helped US sales reach $3.3 billion (€3.7bn) in 2001, up almost 25 per cent in mainstream stores from the previous year. Soymilk, soy energy bars, frozen soy desserts, soymilk yogurt, and soy cereals experienced the greatest gains.
The Soyfoods Association of North America (SANA), the body which promotes soy foods in the US and Canada, is predicting further improvements in 2002, helped by a focus on the food service market introduced by its newly-elected president Tom Woodward.
"Soyfoods in North America and on a global basis have realised tremendous growth over the past few years. The Soyfoods Association of North America is proud to have many influential brands and members who have helped to successfully drive the growth of these healthy products. Our members are truly leaders throughout this expanding industry," said Woodward.
"SANA is proud of its commitment to the industry. Many of our members have helped to develop industry standards, promote industry awareness, and continue to influence relations with media and government. SANA looks forward to its role in maintaining a positive and constructive influence on the industry. In parallel, as our membership grows, SANA is faced with the continued challenges and opportunities of adding value to our diverse group of members."
SANA will hold a Soy Symposium on 19-20 September in Chicago in association with the United Soybean Board. This forum will bring together experts and influencers throughout the industry to access emerging trends, networking, data from industry studies, and market growth opportunities with minorities and food service.
One final goal for SANA is to re-visit its objectives and strategies. Through strategic planning meetings, Woodward said he hoped to align the organisation as closely as possible with the interests and needs of the SANA membership.
The Soyfoods Association of North America's mission is to encourage sustainability, integrity, and growth in the soy foods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. With this in mind, it will strive to increase the trial and usage of soy foods and ingredients, establish and promote standards for new and existing soy foods, serve as the key resource for information and direction on soy foods and create a forum to manage key issues and opportunities confronting the industry.