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Use of soy proteins in Swedish foods
Author(s) -
Ohlson Ragnar
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542112
Subject(s) - ingredient , soy protein , food science , soy bean , business , newspaper , advertising , chemistry
A positive action program has been instituted in Sweden. A new food law recognizing soy protein as a food ingredient and not an additive was obtained, a discriminatory tax was reduced by 75%, and the image of soy proteins was changed in newspapers and journals. Many soy‐containing foods are now on the market as a result of these changes.