This month we're introducing the first of what will become an expanded line in our nutraceutical "designer food" section.
We decided to go with Daibutsu first, because it addresses several nutritional issues that are now at the forefront of the news: (1) the value of isoflavones, particularly genistein - found only in soy, which exist both anti-cancer and anti-ischemic chemopreventive properties; (2) the ubiquitous presence of the carcinogenic compound, acrylamide, in our foods - and we present both sides of the debate; and (3) the importance of healthy fats - including essential omega-3 and -6, as a substitute for hydrogenated and other forms of unhealthy saturated fats that form the dietary fat backbone of many processed foods, particularly snacks.
In addition, we are, after having reformulated the product, reintroducing Meatfree, a soy product sold in Canada - which has a similar nutritional profile to Daibutsu, but prefer a soy-meat that is suitable for cooking, not just snacking.