Notes

[alt text]

A black-and-white sketch of baked goods laid out on a table.

[transcription] 

# HIGH PROTEIN LOW FAT SOLNUTS

## 100% NATURAL NUT EXTENDER

Solnuts, developed especially for the Baking Industry, is the economical answer to today’s interest in nutritious, high protein, low fat bakery items.

APPLICATIONS
• BREADS
• MUFFINS
• COOKIES
• CAKES
• PASTRIES
• SNACKS
• DRY SALAD TOPPINGS
• TRAIL MIXES
• NUTRITION BARS
• CEREALS
• CANDY

For more information call 800-648-3503
Solnuts • 711 Seventh Street • Hudson, Iowa 50643 • 319-988-3221

[additional notes] 

GKB: I’m curious about which nuts would have been used for this product, and which nuts would be the ones to replace.

Turns out it’s soy! See Entry 2792, p. 1197 in History of Soybeans and Soyfoods in Iowa (1854-2021) by William Shurtleff and Akiko Aoyagi (2021).  The entry appears to reference a leaflet similar to this one.

https://www.google.com/books/edition/History_of_Soybeans_and_Soyfoods_in_Iowa/_bw8EAAAQBAJ?hl=en&gbpv=1&pg=PA1197&printsec=frontcover

Hannah Yang:

Nut extender: allows manufacturers to:

• replace expensive nuts (advertising improvement not novelty) 

• maintain the sensory expectation of “nutty” products

• preserve “naturalness”

Appeals to consumer bias towards “health products” 

• Emphasizing “100% natural” 

• add protein

• lower fat

• moralizing nutrients 

Old-fashioned black and white line drawing 

• reminiscent of old cook books 

• reframe industrialization as common and natural act by association with home cooking 

Significant lack of technical/manufaturing detail

• What is it? 

• How is it able to achieve all the things stated?