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Use of soy proteins in Swedish foods

  • Plenary Session IV—Utilization Of Soy Protein In Foods—Session A
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

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.

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Authors and Affiliations

  1. AB Karlshamns Oljefabriker, 292 00, Karlshamn, Sweden

    Ragnar Ohlson

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  1. Ragnar Ohlson
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Ohlson, R. Use of soy proteins in Swedish foods. J Am Oil Chem Soc 51, 134A (1974). https://doi.org/10.1007/BF02542112

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  • DOI: https://doi.org/10.1007/BF02542112

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