Next Generation of Soy Proteins Now in Development

Soy Protein

Among the major protein types in the food chain, soy protein is probably at or near the bottom when to comes to benefits to bodybuilders and athletes. New research may be changing that.

October 13, 2008

Solae, St. Louis, MO and Novozymes, Copenhagen, Denmark, have partnered to develop and market new soy proteins with distinctive functional and nutritional benefits.

The collaboration combines each company’s expertise to deliver innovation to consumers. Solae is experienced in developing, producing and marketing soy protein products, while Novozymes contributes enzyme technology to create ingredients with novel benefits for food manufacturers and consumers.

“The partnership with Solae holds great potential and is a good example of how Novozymes’ bio-innovation can be utilized in many areas—in this case to create new healthy solutions for the food industry,” said Peder Holk Nielsen, executive vice president and head of Novozymes’ Enzyme Business.

Both companies are committed to the development of novel soy proteins with enhanced flavor, solubility and nutritional benefits. These “game-changing” solutions will expand the opportunities for food manufacturers to use soy protein while still meeting consumers’ expectations for both flavor and health benefits.

“Our new soy protein ingredients will work in a broader range of food applications, making it easier for consumers across the globe to choose healthy, great tasting foods,” said Torkel Rhenman, CEO of Solae, LLC.

Soy proteins are added to a range of food products such as infant formulas, meal replacement drinks, sports bars and beverages. As well as increasing the nutritional value of the food, FDA and the Joint Health Claims Initiative in the U.K., among other regulatory bodies, have established that adding soy proteins to food reduces cholesterol levels, thereby lowering the risk of cardiovascular disease.

Source:  Nutraceuticals World