Articles Tagged with ''soy proteins''

The Most Popular Proteins in Beverage Formulations

The world of protein has expanded with new applications in flavor, texture and functionality

August 21, 2023

Protein is a key and vital nutrient, necessary not only for maintaining muscles and other tissues but for production of key components of the body’s operating systems—virtually every metabolic function relies on the protein structures known as enzymes.

Bunge to Invest in New US Protein Concentrate Facility

The new facility is expected to meet rising customer demand for key ingredients in the production of plant-based foods and processed meat

December 16, 2022

The new facility is expected to add significant scale, efficiencies, and non-GMO capability to the company’s existing US-based conventional SPC and TSPC operation in Bellevue, Ohio.

Tofurky Plant-Based Burger

New burger is crafted with soy protein, vegetable protein, and wheat gluten

January 10, 2020

The new Plant-Based Burger by Tofurky is crafted using a combination of soy protein, vegetable protein, and wheat gluten and lightly seasoned with salt, onion, garlic, and black pepper.

2020 PREDICTIONS: PROTEINS

The Progress of Protein

Consumers seek proteins to meet specific dietary preferences and lifestyles

Rachel Zemser MS, CCS

December 26, 2019

People are continuing to include more protein in their diets — at every consumption occasion and in higher gram-per-serving formulations.

Frutarom: New Organic Option

Frutarom’s Organic SoyLife Complex, high-daidzein soy isoflavone complex is sustainably produced with zero waste

September 3, 2019

SoyLife Complex is standardized in isoflavones purely through natural selection and is particularly high in concentrations of daidzein, one of the most active constituents in soy recognized for its powerful antioxidant and phytoestrogenic properties.

Protein Aids Weight Loss

Clinical study results show incorporating soy protein into a high-protein, energy-restricted diet leads to significant loss of body fat

June 15, 2018

The ability to lose weight and keep it off is the central focus of a health and wellness-focused collaborative study led by researchers from the University of Colorado Anschutz Medical Campus with support from DuPont Nutrition & Health.

Flavorful Fake-outs

Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.

April 11, 2013

Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.

Meatless Grows, No Bull

Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.

April 11, 2013

In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.

Soy May Not Help Cognitive Skills

August 1, 2012

A new study suggests that soy protein may not preserve overall thinking abilities in women over the age of 45.

Soy Could Help Cut CVD Risks

June 29, 2012

A one-year, double-blind, controlled clinical study suggests cacao flavonoids and soy isoflavones can significantly improve biomarkers of CVD risk in postmenopausal women with type 2 diabetes. The trial, conducted by Peter J. Curtis, Ph.D., et al, funded by a U.K.-based Charity, Diabetes UJK, and supported by Frutarom Ltd., Israel, and cocoa and chocolate processor Barry Callebaut Inc., was published February 2012 in Diabetes Care.

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