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Apr 21, 2016
Participants gather at the Snack Foods Processing Course at Texas A&M University.
Last month, American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) sponsored the attendance of three participants from Central America to the 2016 Snack Foods Processing: Extruded Snacks and Tortilla Chips course at Texas A&M University.
After attending the course, 100 percent of the participants from companies based in Guatemala, Nicaragua and El Salvador said they have a better understanding of the value of the using soy as a functional ingredient.
One company is interested in expanding their current product line to include extruded snacks and another is interested in new-product development for their current line of snacks. Another company is interested in the utilization of soy products to create healthy, extruded snack products for the growing market of grab and go foods. Two of the three companies already import U.S. soy products and have a history of progressive new product development. WISHH will continue to support these companies with technical assistance and training as needed.
