Michelle Braun, DuPont Nutrition & Health, is president of the Soy Nutrition Institute (SNI). Michelle shared some insight into her reasons for being part of the soy industry and SNI.
Your role as it relates to SNI: Industry Advocate (as a corporate or non-profit member or representative)
What is one thing you wish people knew about soy?
- Soy is a high-quality source of protein that supports nutrition and health needs across the lifespan. It is grown on farms people live on, nearby, or pass, as they drive down the road and due to its presence in the food supply for so many years, has an impressive sustainability story. Soy can be incorporated into some of our favorite foods and recipes to deliver high quality protein without addition of fat or cholesterol.
What is your favorite way to enjoy soy?
- I enjoy cooking with the variety of options of meat-like products that are available today.
What drives your passion for soy?
- I grew up in a tractor seat, growing crops such as soy. I love that I now get to be a part of the sharing of new research to support the incorporation of soy into our ever-changing dietary patterns.
If you had to choose one word to describe soy, what would it be?
- Couple options (I hyphenate to cheat!)
- Versatile
- Whole-package
- Perfect-protein
Why do you think SNI is of value to the soybean industry?
- SNI serves as a resource on the science of soy, specific to the health outcomes associated with dietary consumption of soy products. This is an important and complicated area of research. SNI staff and leadership stays on top of the latest research and helps us all to understand the implications of findings from specific studies and put them into context with the existing body of research.
The Soy Nutrition Institute is a collaborative organization begun in 2004 through the initiative of the United Soybean Board and soy industry leaders, including global corporations and national associations.