From soy flour to high oleic soybean oil, soy products have a variety of applications in the food industry. They can enhance your culinary creations, improve nutritional profiles and support healthier eating choices for consumers.
A versatile, protein-rich flour that is ground from dehulled, defatted soybean flakes.
Baked goods; cereals; snacks; sauces; gravies.
A replacement for wheat flour for gluten-free foods.
Good source of protein; minimum 50% protein.
Can improve texture, moistness, and shelf life of bakery products.
Exhibits thickening and binding properties.
Soybean oil made from a variety of soybeans offers an improved fatty acid profile.
Used in frying and as a general food ingredient; common in snack foods and baked goods.
Allows for increased shelf stability; longer fry life; neutral flavor; may help lower cholesterol and reduce the risk of coronary heart disease.
Derived from the process that breaks down soy protein into its amino acids.
Used as a building block in many savory flavor systems – seasonings, soups, sauces, gravies, marinades, snacks, and side dishes.
Enhances savory flavor impact.
Oil extracted from soybeans; commonly labeled vegetable oil.
Dressings; mayonnaise; baked goods; snacks; packaged goods.
May help lower cholesterol and reduce the risk of coronary heart disease; neutral flavor profile; source of omega-3s.
Coarsely ground whole soybeans.
Crackers; cookies; breads, cereals.
Source of fiber; source of protein.
A highly versatile emulsifier and natural component of soybean oil.
Dietary supplements; infant formulas; processed foods; release agent in bakery and cooking sprays; anti-dusting and wetting agent in powders.
Improves texture and consistency; reduces spattering; improves dispersion; viscosity reduction in chocolate; prevents fat separation; source of choline.
Minimum 90% protein ingredient, derived from dehulled, defatted soybean flakes.
Protein bars; cereals; nutritional beverages, processed meats (emulsified, ground and injected), plant-based meat alternatives and more.
High-quality, plant-based protein; may help lower cholesterol and reduce the risk of coronary heart disease; supports muscle maintenance and growth; healthy weight loss. Valued as a versatile, functional ingredient for protein fortification and as a nutritional, economic alternative to dairy and meat protein. Exhibits a range of gelling, emulsification, dispersibility, solubility properties, specific to the requirements of the target end application.
Soybeans, with the hull removed and oil intact.
Used as a food ingredient – as roasted whole soybeans or as edamame. The starting point for making many traditional soy foods, including soymilk and tofu.
Good source of protein; source of fiber.
Soybean oil with a semi-solid consistency.
Commonly used as a component of shortening, margarine and cooking oils.
Neutral flavor; improved oxidative stability.
Byproduct of soymilk and tofu production, that can be dried and milled into a flour.
Dried and milled into flour and used in snacks or biscuits; replacement for flour in baking.
Source of fiber and protein.
Extruded, high-protein crisps made from soy protein ingredients, typically soy protein isolate.
High-protein nutrition bars; snack bars; cereals; yogurt toppings.
High quality source of protein; delivers crispy, crunchy texture in foods. Offerings vary in shape, texture, sizes and protein content.
Dietary fiber extracted from soybean hulls or the soybean cotyledon.
Nutrition bars; beverages; baked goods; cereals; snack foods.
Good source of fiber.
Minimum 65% protein ingredient, derived from defatted, dehulled soybean flakes.
Processed meat (emulsified, ground and injected) and plant-based meat alternative. Cereals and snacks.
Good source of protein; source of fiber. Water-binding and strong gelling performance.
Manufactured from soy protein concentrate.
Formed meat products such as beef patties, chicken nuggets and sausages; plant-based meat alternatives and more.
Good source of protein (65%); source of fiber; source of isoflavones. When hydrated, delivers meat-like texture and fibrosity.
Manufactured from soy flour.
Good source of protein (50%); source of fiber; source of isoflavones; cost effective. When hydrated, delivers meat-like texture and fibrosity.