This product is free for FCP members.
This webinar was presented live on September 9, 2020.
While plant-based proteins might be trendy today, the soybean has a long history of nourishing and delighting entire populations. Learn why the soybean - grown for centuries for its nutrition benefits and versatility - may deserve the title the “original” complete plant-based protein. Join culinary expert, Naomi Kakiuchi, RDN, and Kellogg Company Nutrition Marketing expert, David Grotto, MS, RDN, LDN, for a journey through the rich history of the soybean from its origins in Asia to the innovative products, delivering meat-like experiences, of today. This presentation will offer culinary tips, look at how soy can help meet future protein demand, link U.S. soy farmers to soy products across the globe and arm you with science-based resources so you can confidently recommend both traditional and new soyfoods to your clients.
Sponsored by: United Soybean Board
CPE Level: 2
Performance Indicators: 1.3.6, 8.2.2, 8.4.5
- Summarize the research supporting the safety and possible health benefits of soy protein and soy isoflavones
- Discuss key nutrient components in both traditional and new soy-based foods
- Identify three varieties of U.S. grown soybeans and how they are used in the food supply
- Utilize at least four culinary applications for traditional and new soy-based foods
Naomi Kakiuchi, RDN
Naomi Kakiuchi, RDN, is a culinary educator with expertise in the foods of Asia. She is a Certified Culinary Professional with the International Association of Culinary Professionals; and a member of Les Dames D’Escoffier and the Academy of Nutrition and Dietetics.
David Grotto, MS, RDN, LDN
David Grotto is the Senior Manager of U.S. Wellbeing Affairs for the Kellogg Company and manages strategic partnerships, as well as internal and external wellbeing communications. Prior to joining Kellogg, Dave authored three books on health and nutrition, including 101 Foods That Could Save Your Life. He is also a former spokesperson for the Academy of Nutrition and Dietetics.