Future developments in soy protein research and technology

The many successful and desirable uses of soy products have been recounted in the talks during the past three days. We will attempt to emphasize: (A.) That practically every natural food can be improved in its adaptation to food for man. This includes milk. Improvement may be made by deleting certain undesirable factors such as flavors, odor, or anti-nutritional factors. We will attempt to point out that many of these undesirable factors have been recognized and either eliminated or reduced to insignificance. We also will point out that further improvement may be made by enhancing functional and nutritional characteristics; (B.) That acceptance of soybean products as desired food constituents can result in further improvement in both yield and quality of the basic product as well as of the flours, concentrates, and isolates, which in turn may result in more economical production and processing costs; (C.) That the best progress is accomplished by those who recognize the inherent problems in the products and who are honestly willing to do something about them. It is the responsibility of every processor of food products, in the U.S. and elsewhere, to produce food products worthy of the quality of the raw product from which they are produced. This is particularly true of soybeans. The observance of all these factors will result in a real contribution to the food industry throughout the world.