NEW PRODUCTS GALLERY: From probiotic oatmeal to butter coffee creamers

By Elaine Watson

- Last updated on GMT

Related news

Show more

1 comment


Posted by Louis Verhoef (M. Sc.),

Over a matter of many years we discovered that soybeans must be roasted in the whole form to prevent the formation of the "beany" taste. We developed a continuous microwave fluidized bed technique to roast soybeans in one step to change the anti-trypsin and the enzymes that develop the 'beany" taste. These soybeans taste like peanuts without the "beany taste.

Report abuse

Follow us


View more