Soy protein foods in U.S. assistance programs

Abstract

Soy protein food products occupy an important place in both U.S. overseas and domestic food assistance programs. In the overseas food donation program the products serve as the source of protein for the fortification of conventional processed commodities—wheat flour, corn meal, rolled oats, bulgur, and sorghum grits—and as a major source of protein in several cereal soy products designed for special use as child food supplements. Acceptance of these products has been good and more than 1 billion lb. of soy‐fortified foods were distributed in the overseas program during July 1, 1972‐June 30, 1973. In domestic food assistance programs, soy protein foods which meet U.S. Department of Agriculture requirements have been introduced into both school lunch and breakfast programs and also are distributed to needy families. Two products, textured soy protein and protein‐fortified enriched macaroni, are permitted to meet part of the meat requirement in the Type A school lunch. In the school breakfast program, soy protein is a permitted ingredient in protein‐fortified foods such as doughnuts, cake‐like baked products, and cereal‐fruit products. They were introduced primarily to meet the need for nutritious food items that require no kitchen facilities to prepare and are convenient to serve in schools that lack food service facilities. Specifications for the various food products are presented.