Source: UNIVERSITY OF VERMONT submitted to
DIVERSIFICATION OF AGRICULTURE THROUGH DEVELOPMENT AND MARKETING OF SOY-BASED PRODUCTS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
Reporting Frequency
Annual
Accession No.
0196464
Grant No.
2003-48586-01766
Project No.
VT-NS-043SG
Proposal No.
2003-05070
Multistate No.
(N/A)
Program Code
OC
Project Start Date
Sep 15, 2003
Project End Date
Sep 14, 2005
Grant Year
2003
Project Director
Guo, M.
Recipient Organization
UNIVERSITY OF VERMONT
(N/A)
BURLINGTON,VT 05405
Performing Department
NUTRITIONAL SCIENCES
Non Technical Summary
Agriculture in Vermont is dominated by dairy farming, with dairy accounting for early ninety percent of agricultural receipts. There is a need for both diversification in agricultural production as well as simultaneous development of new value added food products. We intend to develop functional soy based products for a niche market to diversify Vermont agriculture and create jobs.
Animal Health Component
35%
Research Effort Categories
Basic
40%
Applied
35%
Developmental
25%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
1311820101050%
5011820202050%
Goals / Objectives
Agriculture in Vermont is dominated by dairy farming, with dairy accounting for eighty nine percent of agricultural receipts. There is a need for both diversification in agricultural production as well as simultaneous development of new value added food products in order to stabilize farm income and realize rural economic growth. We believe that these opportunities exist in the area of value added soy based foods. The services offered and provided by this funding will provide outreach and research development opportunities in three critical areas-Formulation and development of manufacturing technologies for functional soy products including prebiotic nutritional soy beverages, symbiotic soy yogurt, prebiotic frozen deserts, flavored tempeh, salad tofu or low moisture tofu, and flavored tofu; market analysis and testing for the newly developed soy products; new products processing technology transfer for commercialization.
Project Methods
In this proposed research, we intend to develop functional soy based products for a niche food market. New manufacture technologies for making prebiotic nutritional soy beverage, symbiotic soy yogurt, probiotic soy yogurt and frozen deserts, flavored tofu and tempeh, and salad tofu or low moisture tofu will be developed. Product market analysis and market testing will also be carried out. We will also conduct scale up studies for the newly developed products. We will closely work with the local food companies to transfer the new technologies and further to commercialize the products. Our ultimate goals of this research is to help Vermont agriculture industry diversified by growing soybeans and manufacturing value added soy products to save the rural settings of Vermont, and create new jobs.

Progress 09/15/03 to 09/14/05

Outputs
With a need for both diversification in agriculture production in Vermont and development of value added soy based functional foods which represents a new and profitable area of growth for the food manufacturers, the present project was carried out with three objectives 1. Development of soy-based functional foods and their manufacturing technology 2. Quality testing of products and 3. Transfer of the new technology. Functional soy products such as prebiotic nutritional soy beverage, flavored soy milk, symbiotic soy yogurt, soy yogurt beverage, prebiotic frozen soy ice cream, frozen soy yogurt, flavored tempeh and tofu products were developed successfully. The market survey indicated that production of soy has increased and the number of consumers who would like to buy soy products has also increased over the past five years. Currently, Vermont grocers import a large percentage of the organic soy products that are consumed in the state. The market for soy products has grown and the foodservice sector is facing a growing demand for functional soy beverages and other natural and organic soy products. With soybeans sourced on Vermont farms, Vermont could become a leading producer of soy products in New England with formulations containing the purest soy base as the main ingredient in a line of certified organic soy products. The technologies for flavored soy milk, symbiotic soy yogurt, soy yogurt beverage and tofu (flavored tofu and salad tofu) have been transferred to Vermont Soy, LLC which was established this help of this project. The employees of the company have been trained through this grant. These products will be commercialized by Vermont Soy, LLC in the Summer of 2006.

Impacts
The functional soy products developed by this project will help to create a new niche market for Vermont organic farms and related food processors and will diversify the agriculture of Vermont and may help to create new jobs and to protect the rural settings of the state of Vermont.

Publications

  • Ross, J.K. and Guo, M.R. 2005. Sensory Evaluation of Organic Tofu Containing Recipes by College Students in an Introductory Foods Class. J Am Diet Assoc 105(8 Suppl):A48.
  • Gokavi, S., T. Pinkham, and M.R. Guo. 2005. Optimization of inoculationrate and incubation time for development of symbiotic soy yogurt. IFT Annual Meeting Book of Abstracts, 18F-24.
  • Pinkam, T. S.. Gokavi, B. Rice, M. Guo. 2005. Development of symbiotic soy milk yogurt beverage. 6th International Conference on Food Science and Technology, Book of Abstracts p54, Guangzhou, China, November 9-11, 2005.


Progress 10/01/03 to 09/30/04

Outputs
Agriculture in Vermont is dominated by dairy farming, with dairy accounting for early ninety percent of agricultural receipts. There is a need for both diversification in agricultural production as well as simultaneous development of new value added food products. Soy foods are considered as functional foods. Soy product consumption has been steadily increased in double digits during last four to five years. However, because of our eating habits and the flavor of soy products, the market share of soy food is much smaller than other major food categories. Several organic new soy-based products including low moisture tofu, fortified soy milk, and tempeh have been developed and tasted on by panelists. Symbiotic soy yogurt and beverage were also developed. Chemical and microbiological analyses, shelf-life testing, and survialbility of probitotics are being conducted.

Impacts
The new products developed by this research may create a new niche market for Vermont organic soy farms and may increase soy food consumption in Vermont , and may be benefical to the wellbeing of the consumers.

Publications

  • No publications reported this period