Items Tagged with 'soy proteins'

ARTICLES

Bunge_900

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. 


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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.
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Protein Smoothies
2020 PREDICTIONS: PROTEINS

The Progress of Protein

Consumers seek proteins to meet specific dietary preferences and lifestyles
Rachel Zemser, MS, CCS
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.
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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.
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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.
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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.
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David Feder

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.
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