A Look at Six Districts That Put Soy to the Test

Soy protein can cost-effectively reduce fat in school meals, but one essential question remains: Will students eat it? To answer that question, the United Soybean Board went straight to the source - students in six geographically and economically diverse school districts. Through a series of focus groups, surveys and menu tests, the project evaluated soy-enhanced meals in real life settings.

Students Say They Like Soy . . .

More than 3,000 students (representing all grade levels) rated 17 different soy-enhanced foods, ranging from chicken patties to chili to submarine sandwiches. More than half ranked the entrees as a "5," the highest mark on the scale. Overall, two out of three students rated the entrees as above average. What's more, 69 percent of students said they would eat the soy-enhanced entree again.

. . . and Plate Waste Surveys Prove It.

What students say sometimes differs from what they do, but plate waste surveys of nearly 5,000 students show they will eat soy-enhanced foods. According to the surveys conducted in the six pilot districts, 65 percent of students ate all of the soy-enhanced entree.

All-Soy Foods Test Well, Too

The pilot tests focused on soy-enhanced meat products, which contain no more than 30 percent hydrated soy protein. To gauge reaction to all-soy products, students at a separate test site in Rockville, Maryland, rated three all-soy vegetarian dishes - Sloppy Joe, chili and taco filling. Three out of four students rated the foods as "good" or "excellent" and 77 percent said they would select the item again.

The Bottom Line

When you team soy protein's nutrition and cost benefits with the high rate of student satisfaction, you have a winning combination. With innovative companies taking the lead in developing new and improved soy protein products, plus the benefits soy offers, the use of soy protein in school meals is bound to increase. 1997 Gallup research shows that 85 percent of those school foodservice directors surveyed nationwide (350) are satisfied with soy- enhanced meat products. In fact, the foodservice directors involved in the pilot program say they'll continue to go for the soy.

Continued Interest - Demand

In 1997-98, a qualitative market research study addressing food issues was introduced to school food service personnel in eight targeted states (California, Florida, New Jersey, New York, Pennsylvania, Texas, Virginia and Washington.)

This analysis indicated acceptance of soy enhanced foods is growing in the school food service industry, and with it, demand. The survey indicated 55% of respondents were using soy enhanced food products in their menus, marking a 7% increase over the figures reported by the 1997 Gallup poll. 44% said they utilized soy enhanced food products to reduce fat in the meals being served; 42% added they used soy enhanced products to reduce costs.

Program success won't be realized until it is ensured to other food interests that soy enhanced food products are here not to replace, but to enhance the total food picture. In addition, the notion of soy enhanced food products must become second nature, blending into the patterns of our lives -- making the National Schools Meals Program a solid market for years to come, benefiting everyone, from farmer to consumer.