Nutrition In-Depth Focus 2018

In this issue:

• Unlocking additional value from soybeans via the circular economy
  Okara (soybean pulp) and soy whey are by-products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and colleagues from the National University of Singapore share insight into their research, which has created useful applications for these otherwise wasted products.
• Inspiring the food of tomorrow
  Nutrigenomics is the scientific study of the genetic differences in human responses to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry and carving a path to consumers.
• Looking beyond traditional applications for probiotics
  With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.