Canada is facing a perimenopausia crisis as women are turning to synthetic substitutes for traditional soya foods.
Read more: The new synthetic soy protein products are cheaper, easier to produce and have lower levels of phytoestrogens, or compounds that mimic estrogen.
So why aren’t they being sold in grocery stores?
It is partly because they are not sold in the U.S., which is also facing a crisis of soya consumption.
“It’s not just in the grocery store, but it’s also in the drug store and drug stores.
So the demand is there, but there’s not a lot of supply,” said Melissa Leung, a senior vice president with the Canadian Soybean Association.”
There’s no way to get them to market,” she said, adding that the supply problem is a concern.
The industry has been working with the Food and Drug Administration (FDA) to address the issue.
However, the agency has not yet approved a synthetic soy product to be used in the market, said spokesman Mark Wahlberg.
In fact, in January, the FDA announced that it will not allow the use of any of the synthetic products to be marketed in the United States.
But it is encouraging producers to try and find substitutes for the natural products.
Leung said there are two main ways to address phytocestrogen problems.
The first is to make sure the soymilk, milk, yogurt and cream that consumers buy is free of phytosanoids.
The other is to find alternatives to the soy products that are produced.
The soya bean is one of the most widely grown crops in the world, according to the U: Food and Agriculture Organization (FAO).
The U.K. and France, the two countries most affected by the perimenopausal crisis, have reported the largest losses in the industry.
Canada’s Soybean Board, which oversees the supply chain for Canadian soybeans, is in talks with several producers about creating a program to make a synthetic protein that is not genetically modified, but contains phytic acid and is free from phyosanoid phytates.
“This is a real opportunity to do this because it’s the first step towards a solution,” said John DellaVigna, president of the board.
DellaVincenzo said that it is a long-term process, and that the board is looking at the options in a six-month time frame.
“We’re looking at ways that we can do this in Canada, but this is the first time we’ve looked at it in the whole world, and it’s going to take some time to really get the hang of it,” he said.
The board is also working with food processors to find substitutes that are made in a safe way.
“It’s important to know what’s going on with the plant and what is safe and what’s not,” said DellaVol.
“There’s so many different types of phytonutrients in the plant.
And if there are any problems with the phytonuts that are in the product, we can work with those manufacturers to make it right.””
We know that it takes a lot longer than the normal plant to produce physo-free soymmilk,” he added.
“We want to make the best product possible.
It’s important for us to get it right, and the board has been doing that.”
DellaVol said the board will continue to be open to alternative methods of production, including plant-based milk substitutes.
However, he said the boards goal is to get the process to a point where it will be easier for farmers to find and use a synthetic alternative.
The dairy industry in Canada is also looking at alternatives.
Dairy producers are trying to find ways to lower the phyotonic acid levels in their products.
“The problem is the phytonic acid is really low in milk,” said Peter Hulme, vice president of global marketing and communications for the dairy industry group Canadian Dairy Farmers.
“If you can lower the levels of this, you reduce the risk of any health issues associated with consumption of dairy.”
According to the United Nations Food and Agricultural Organization ( FAO ), phytisophosphates are the main active ingredients in many plant foods, including soybeans.
The problem with soy products is that phytisophosphate levels are very high.
“These phytate levels have been rising, and we’ve seen the most extreme case of this happening recently,” said Leung.
“Now it’s starting to creep up on us.”
While the number of physically active compounds in soy has increased over the years, there have been a number of other phytosanogenic compounds in soymilks that are also found in some of the soy products that have caused