Soy

Technology, specifications, characteristics, health benefits and applications of soy ingredients (proteins, fats/oils, TSP and meat analogues, soy sauce and vegetable/edamame forms) in foods and beverages for nutritional or functional properties. Protein information includes nutritional labeling, amino-acid composition, gelation, building texture, foaming, binding, nutritive value and coagulation. Oil information includes fatty-acid profiles, stability, uses and characteristics.

Asian Sauces: Adapting Authenticity

By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
January 24, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Dairy Alternative Beverage Sector Hits $1.33 Billion

Consumer concern for health issues, including lactose intolerance, milk allergy and the genetic disorder phenylketonuria (PKU), are driving the market for dairy alternative beverages like soy milk, almond milk, rice milk and other plant milks, which reached $1.33 billion in ...More
January 20, 2012
Posted in News
Kansas St. Receives Grant to Develop New Grain-Based Products

Kansas State University’s College of Agriculture received a $3 million grant from the U.S. Department of Agriculture (USDA) to develop new grain-based products to improve nutrition and health in developing countries. The grant is sponsored through USDA’s Micronutrient ...More
January 19, 2012
Posted in News
Solae Making Headway on Magnetic Protein Separation

Solae's new technology could result in proteins with enhanced functionality and nutrition. ...More
December 30, 2011
Posted in News
Soy Isoflavones Enhance Lung Cancer Radiation Treatment

Compounds found in soybeans can make radiation treatment of lung cancer tumors more effective while helping to preserve normal tissue, according to a study published in the journal Radiotherapy and Oncology. The findings may lead to the development of protocols that use soy ...More
December 22, 2011
Posted in News, Nutraceuticals
The Best is Yet to Come: Beverages for Healthy Aging

Formulating functional beverages for an active, aging population. ...More
December 19, 2011
Posted in Articles, Flavor, Nutraceuticals
Bunge Ramps Up Crushing, Refining Ops

Bunge's new joint venture company serves the growing demand for canola and soybean meal and oil. ...More
December 13, 2011
Posted in News
Slide Show: Quenching the Thirst for Wellness Beverages

Formulation tips for the top four types of wellness beverages. ...More
December 8, 2011
Posted in Galleries, Nutraceuticals
Functional Soy Ingredient

A functional soy ingredient, developed in partnership with The Scoular Company and Soy Labs, is designed to enhance the nutritional profile of products currently using soy powders. ...More
December 2, 2011
Posted in News
Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup