WASHINGTON, Feb. 6 /PRNewswire-USNewswire/ -- As global economies change, the food industry must transform. Keep up with emerging consumer trends, the future of supermarkets, international food markets, and innovations in packaging, flavors, and product designs by attending the 14th Soy Symposium, Soy: New Horizons. The United Soybean Board and the Soyfoods Association of North America join in sponsoring this event on April 17 and 18 at the Holiday Inn Chicago Mart Plaza. Phil Lempert, Columnist, Food Industry Expert and Editor of Supermarketguru.com, journeys into the supermarket of the future and reports findings from the recent Consumer Poll on why consumers are selecting soyfoods. Ann Fishman, CEO and President, Generational Targeting Marketing Corporation, analyzes six generations of American consumers and how to capture the buying power of those 15 - 30 year olds.

In 2007, 70 percent of consumers recognized soy oil as a healthy oil. That same year, 85 percent of consumers perceived soy products as healthy, up three points from 2006. At the Soy Symposium, nutrition experts will update the audience on the latest research on soy's role in reducing obesity, lowering cholesterol, improving brain power, and enhancing the immune system.

Domestically, federal nutrition programs including the National School Lunch and Breakfast Program and the WIC food packages incorporate soy products to boost health. Likewise, developing nations across the world have turned to soy protein to improve the nutritional quality of food offerings. A panel of experts describes how soy plays a critical role in human nutrition feeding programs around the world.

Attendees will discover ways to enhance product packaging, design and marketplace positioning from Aaron Brody, a veteran innovator and President of Packaging/Brody Inc. Experts from Mintel present a survey of new products, including those with soy oil and soy protein. Industry experts explain how to innovate with soy ingredients and probiotics. A panel of international authorities discusses strategies for assuring successful launches of new products and for obtaining critical soy ingredients in the broader global market. New soy products will appear in delectable meal offerings, by Chef Patricia Greenberg, at events where attendees can network and tour exhibits. For registration, full program, exhibiting details and more, visit http://www.soyfoods.org/2008-soy-symposium/. SOURCE Soyfoods Association of North America

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