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A new soy protein-packed, low-fat, high-fiber cereal meets the requirements for three different FDA health claims and leaves you feeling full so you won’t be tempted to eat again until lunch.University of Illinois scientist Soo-Yeun Lee has a recipe for just such a cereal, one that’s passed the taste test of her sensory panel.

“There are lots of good reasons to eat soy–and even more reasons to consume soy protein at breakfast,” said Soo-Yeun Lee, a U of I assistant professor of food science and human nutrition.

“Research shows that soy decreases the risk of breast and prostate cancers and lowers cholesterol and triglycerides. Diets high in soy protein are also effective in combating obesity. Soy protein is very high-quality protein, and high-protein meals eaten early in the day stick with you so you eat less,” she said.

Even though it’s important that people consume protein in the morning, the scientist said most breakfast foods - cereals, muffins, waffles - are high in carbohydrates.

So why don’t more breakfast foods contain soy?

“If we incorporate too much soy in a product to increase its protein content, off-flavors and off-textures can develop, which may result in less consumer acceptance of the product,” the researcher said.

Lee has accomplished a lot then in getting 10 grams of protein (6.5 grams of it soy protein) and 5 grams of fiber into one serving of a cereal that people find appealing. In doing so, she also met the requirements for the FDA’s soy, high protein, and fiber health claims.

Other products have used soy as a fortifying ingredient rather than a major base ingredient, she said.

A breakfast food that is high in soy protein has advantages over other protein sources (think bacon and eggs) that are high in fat and cholesterol, she said.

The study was published in a recent issue of the Journal of Food Science.

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