This webinar, hosted by US Soy walks viewers through the conflicting messaging around ultra-processed foods to communicate the value of high-quality nutrition to health-conscious consumers. Processing is not inherently bad, and soy is a great case study in the limitations of classification systems that do not take into consideration the true nutritional value that some processed foods bring to the table. The criticisms of ultra-processed foods (UPFs) do not apply to soy-based meat and dairy alternatives, which are classified as unprocessed or minimally processed foods. Therefore, the classification of soy-based meat and dairy alternatives as UPFs is nutritionally confusing and may cause consumers to reject foods that potentially offer health benefits.

Speaker: 
Dr. Messina is the Director of Nutrition Science and Research for the Soy Nutrition Institute Global

Length: 30 minutes
Contact Hours: 0.5
Date Recorded: March 3rd, 2022