Summary:

Food Science Technology researchers at The Ohio State University have produced the first bread to be officially deemed “heart healthy” by the Food and Drug Administration. In order for a soy product to claim official “heart healthy “ benefits, it must provide 6.25 grams and also be low in fat, saturated fat and cholesterol. Along with meeting all other standards, over half, 52.5 percent, of the 2 pound loaf is comprised of soy. Soy contains certain chemicals called isoflavones, which have been linked to lowering cholesterol, reducing the risk of heart disease, breast and prostate cancers as well as bone deterioration. In addition to adding nutritional value to the average diet, soy bread boasts a shelf life of two weeks or more, longer than other breads.

Potential Applications:

• Food Science Research and Development
• Consumer market

Advantages:

• It is the only soy bread to be considered “heart healthy” with 52.6 percent of the loaf containing soy.
• Extremely long shelf life of two weeks.