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What's New
-  Read the new 2006 Consumer Attitudes About Nutrition Study
- Dark soya sauce healthier than red wine: study
- Continuing Research Supports Genistein's Activity in Possible Reduction of
Pancreatic Cancer
- Isoflavones may help women after menopause
- Gotta-Have Foods for Good Health - Healthy Food Against Illnesses
- Study: Tofu, Oatmeal Lower Cholesterol
- MEDIA ADVISORY - Experts Available to Discuss Soy’s Health Benefits
- Kellogg Company Announces Major Initiative to Reduce Trans Fat in Foods;
Invests in Newly Developed Low-Linolenic Soybean Oil
- QUALISOY Praises Kellogg’s Adoption of Low-Linolenic Soybean Oil and its 
Investment to Introduce Healthier Food Products
- Ag Secretary Johanns names 19 farmers to United Soybean Board
- Soy protein can cut bone fracture risk
- Study Looks at Diet in Cutting Cholesterol
- Soy Protein Consumption Can Reduce Breast Cancer Risk, Research Study Says
- Soy And Fish Oil May Help Prevent Heart Attacks
- Soy Oil Research Shaping Allergen Labeling
- United Soybean Board applauds the NEW FOOD GUIDANCE SYSTEM
- Soybean Oil May Reduce Risk of Heart Disease
- Soy Industry to Launch a Healthier Future with QUALISOY™
- Study Suggests Veggie Oils Reduce Heart Risk in Women
-  View Results of the Preschool Soyfoods Study
-  Soy and Health Ready-Made PowerPoint Presentation - 2004 Edition
-  Download the Latest Soy Fact Sheets
-  Video: View Highlights on the Environmental Effects of Biotechnology
-  Attention Researchers: Soy Health Research Program Call for Applications
-  Download the Trans Fatty Acids and Soybean Oil Fact Sheet *
-  Latest Issue of the Soy Connection*
-  Download the New "Great Health, Great Taste Everyday" Recipe Booklet! (1 MB)

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Soy's abundant supply, excellent nutritional profile and diversity of processed forms and applications make it a major ingredient in U.S. food manufacturing and foodservice. 

In the United States, soybean oil represents approximately 79 percent of all edible oil consumed. Soybean oil is the most commonly used oil in both food manufacturing and foodservice applications such as frying and sautéeing. The pristine and neutral flavor of refined soybean oil is recognized as the standard by which all other vegetable oils are measured. 

Soy, in its many forms, is a versatile ingredient for foodservice professionals and desirable for a growing number of consumers. Only in the last hundred years has the soybean's true complexity been discovered. New applications for soy products that highlight soy’s health and nutrition benefits are constantly emerging.