Here are two photos of places I know well in Iowa. The soy bean field has been saved near Clinton, Iowa because of irrigation. Clinton is a place where I taught for awhile. That farmer did a great job. Not all farmers were so fortunate. The cornfield near McCausland is ruined. My state, Iowa, is the leading producer of soy beans. We have had a terrible drought. Soy beans are expensive because so much of the crop was ruined. Have you ever wondered what soy beans are used for in your diet and in the diets of animals? the Financial Times explains the soy drought will affect your ability to eat pork. English pig farmers are giving up on raising pigs. The feed is too dear.
I cannot eat soy because of one medication which I take. Soy interferes with the absorption of this med.
Everything which has soy in it will increase in price because Iowa has a drought, and all the neighbouring soy states.
Soy is in soy sauce, of course, and other yummy Japanese things, but here is a real list from this site:
Baked Goods
Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer.
Breakfast Cereals
Soy protein is used extensively as an ingredient in hot cereal mixes and breakfast bars to boost protein value and quantity.
Pasta
Pasta products can be fortified with soy protein to increase nutritional value. For instance, the U.S. National School Lunch Program uses soy-fortified pastas with 15 to 17 percent protein content.
Beverages and Toppings
Soy isolates are used in coffee whiteners, liquid whipped toppings and pre-whipped toppings. They also are used in sour cream dressings to emulsify fat, control viscosity and provide textural characteristics. Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein.
Meat, Poultry and Fish Products
Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition.
Dairy-Type Products
A number of dairy analog products have been developed with soy protein, including imitation milk, imitation cheese, non-dairy frozen desserts, coffee whiteners, yogurt and others. Soy protein lowers cost, improves nutrition and reduces allergenic response.
Milk Blends
Many companies produce soy and milk protein blends for food manufacturing, combining the two to offer protein content similar to milk in a non-fat dry milk form. The different blends are used as a complete or partial replacement for non-fat dry milk in baked goods, sauces, meat products and other foods.
