Soy’s claim to fame to is its versatility in applications, nutrition and its harvest process, Pam Smith, RDN, explained to FoodNavigator-USA. Consumers, whether they’re from the camp of meat or plant-based, believe that sustainability should be a standard...
At IFT FIRST this week, food ingredient and technology company Benson Hill showcased its products and new marketing campaign designed to inspire food and beverage companies and more firmly establish itself in the sustainable soybean market as demand for...
Agribusiness giant Bunge has announced it will invest approximately $550 million to build a new soy protein concentrate (SPC) and textured soy protein concentrate (TSPC) facility to meet rising customer demand for plant-based ingredients.
ADM will soon begin processing ultra-high protein (UHP) soybeans from farm tech company Benson Hill with the first commercialized products expected to hit the market in early 2023.
Benson Hill, a crop improvement company which has developed an ultra-high protein soybean variety, will become a publicly traded company through a SPAC (special purpose acquisition company) transaction with Star Peak Corp II.
Benson Hill has closed a $150m Series D funding round led by Wheatshef Group and GV (formerly Google Ventures) to expand and commercialize its proprietary CropOS platform, the technology responsible for breeding highly-productive and more nutrient-dense...
Combining pea protein with a proprietary form of chickpea flour could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of Artesa textured pulse protein (TPP).
Danone North America has teamed up with Brightseed – a San Francisco-based startup using AI to analyze hundreds of thousands of phytonutrients for potential health benefits – to probe key plant sources to identify “previously unknown health and nutrition...
A new soybean variety developed by crop improvement company Benson Hill requires significantly less water and processing to reach comparable amounts of protein to soy protein concentrate, said the company's CEO, Matt Crisp.
25g of soy protein a day reduces LDL (‘bad’ cholesterol) by approximately 3–4% in adults, according to a new meta-analysis. But will it be enough to convince the FDA not to revoke its health claim on the relationship between soy protein and reduced risk...
The FDA is not meeting its mandate for providing clear, evidence-based guidance that is practical and actionable, say DuPont in comments on the Agency’s proposal to revoke the soy protein heart health claim.
The FDA is proposing to revoke a health claim on the relationship between soy protein and reduced risk of heart disease, citing “inconsistent findings” from research published since the claim was authorized in 1999.
Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need to evolve its marketing to better highlight some of its other health attributes...
ADM will go into full commercial production of ‘invisible’ soy protein isolate CLARISOY this year in Decatur IL, using technology developed by Canadian partner Burcon Nutrascience, which has developed techniques to extract proteins from plants that enable...
Products plastering a ‘free from soy’ claim as a virtue on their packages are more ubiquitous today. What does this mean to soy-based protein products?
Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
The FDA will not revoke soy protein's health claims, as requested by a citizen petition. But the agency also admits that there will still be ongoing review on the ingredient.
DuPont has thrown down the latest gauntlet in the sports nutrition protein contest with the launch of a rapid dispersing form of soy protein aimed at fortification beverages and powdered workout products.
Iowa-based World Food Processing says its “seed-to-solution” approach sets its pea protein apart as the only such protein grown and processed in the US.
New flavors created for a wider variety of protein sources, made possible by advancements in masking research, is expanding the consumer base for and driving sales of high protein products, such as sports nutrition drinks, according to Synergy Flavors...
60-second interview, Megan DeStefano, DuPont Nutrition & Health
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10, according to analysis of National Health and Nutrition Examination Surveys (NHANES) data.
The current high-protein craze in the US food and beverage market is driving continued demand for soy-ingredients, with particular growth opportunities in sports nutrition, food for kids, and weight management, says one leading supplier.
Special edition: Protein-rich foods: The next generation
After a few years of difficult market conditions, the soy protein market is enjoying ‘dynamic growth’, but what does the future hold for this ingredient, and what kind of impact will the GMO issue have?
It’s not enough to have a great-tasting product – manufacturers of meat alternatives must tell a positive production story, according to the maker of an award-winning product taking the Dutch meat-free market by storm.
With the debate over Prop 37 heating up, a new class action lawsuit over ‘all-natural’ claims on products containing GMOs filed every week, and Monsanto in the firing line following a damaging study on GM maize, more and more manufacturers are exploring...
Substituting soy protein isolates and meat protein with poultry protein isolates in turkey bologna can avoid the use of nonmeat ingredients and reduce production costs without impacting quality, according to a study.
Minnesota-based World Food Processing has acquired Kerry Flavors’ soy protein isolate manufacturing facility, as it looks to expand its non-GMO and organic soy capacity in the face of growing demand, the company has said.
Plant protein specialist Burcon has failed to reach a deal to commercialize its ‘invisible’ pea protein isolate Peazazz before the exclusivity period with a potential partner lapsed.
A soy-based ingredient packing four times the nutritional punch of standard soy protein isolate could reinvigorate the cardiovascular functional food market, according to bosses at agri-food giant The Scoular Company.
The United States’ biggest farmer-owned cooperative CHS Inc. has signed an agreement to acquire soy protein company Solbar for $133m, sending share prices in the Israeli company soaring.
BioExx has signaled a change in strategy after admitting its decision to manufacture its own canola proteins - rather than license its technology and let others make them – may not have been the right one.
Israeli soy ingredients company Solbar is looking to expand its presence in the United States, where it sees particular opportunities for non-GM and hexane-free protein isolates in the health and nutrition market.
The growth potential for soy-based ingredients in the US food and drink market remains significant, suppliers have insisted following the publication of a report from Mintel revealing a sharp drop in US sales of finished soy foods and drinks.
Canadian canola proteins company BioExx has said it intends to pursue building plans for an 80,000 metric ton processing plant in North Dakota this year, following a positive feasibility report.
Soy specialist Solbar USA has snapped up Nebraska-based Green Planet Farms for $7.75m as part of an effort to grow its sales and soy processing capabilities in its target market.
Combining prebiotics and soy protein may lower cholesterol levels and boost heart health, effects not seen when prebiotic or soy were taken separately, says new research from Canada.
A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Increased intakes of soy protein may reduce cholesterol levels in people with type-2 diabetes, says a new study that expands on the heart healthy potential of soy.
Burcon NutraScience Corporation said it has developed a new soy protein isolate for food which it claims offers a competitive alternative to high-priced dairy proteins.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
Cargill Texturizing Solutions is bringing its line of textured soy protein flakes which mimic the structure and chewing qualities of meat to the US market following their success in other regions across the globe.
Senomyx and Solae said they have reached a critical milestone in the development of new bitter blockers to improve the taste of soy, but they are yet to offer a timescale for when it might reach the market.
NutraCea has today launched its stabilized rice bran (SRB) RiBran
Isolate as a cost-effective meat enhancer, and simultaneously
announced a new distribution agreement.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
