SOY HAS BEEN CULTIVATED FOR CENTURIES IN ASIA, and since 1765 in the United States. Yet, Americans remain forever on the verge of embracing the legume in all its forms — particularly the solid brick known as tofu. “It's never an easy sell to get someone to try something that might look unappetizing, and the texture is what the new user has to get over,” said Cindy Silver, corporate nutritionist for Lowes Foods, a Winston-Salem, N.C.-based supermarket chain. The United States is the ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.