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By Tamara Schryver, PhD, MS, RD
Over the last five years, “clean label” food products have swept through the conventional food supply. Literally every food and beverage category has been affected from dairy to bakery, baby foods to snack foods, alcoholic beverages to water, and though not human food, even dietary supplements and pet food. According to research from Nielsen and Label Insight, overall sales of clean label food and beverages grew 1.2% in the past year. And while consumer awareness has increased not only in regard to product claims related to clean labels but to what ingredients are actually in the products, the intent of the food movement and the specific impact of clean labels on otherwise nutritious, accessible foods, isn’t always aligned. Thus, the case with soy and soy ingredient derivatives.
By Mark Messina, PhD, MS,
Concentrated sources of soy protein, commonly referred to as soy protein products (SPPs), are widely used by the food industry for their functional properties, such as enhancing moisture content and increasing shelf life. These concentrated sources of protein, which include isolated soy protein (ISP), soy protein concentrate (SPC) and soy flour (also textured soy protein or textured vegetable protein), are also used to increase the protein content of a wide variety of products such as energy bars and breakfast cereals. These protein sources form the basis for creating a variety of meat analogues, such as soy burgers, which have become increasingly popular as more people opt to consume plant-based meals. By definition, ISP, SPC and soy flour are approximately 90%, 65% and 50% protein, respectively.
By Christine Werner, PhD, PA-C, RD,
The nutritional profile and functional properties of soy and its constituents (oil, protein, fiber) influence a surprising number of food products in the market today. Soy as an ingredient in foods adds nutrition like protein, healthy polyunsaturated fat, phytonutrients and dietary fiber. The health benefits of soy have been studied extensively. Various soy products are viewed as health promoting, and may play a role in weight loss, improving glucose tolerance, lowering bad cholesterol, and possibly reducing risk of breast, prostate and colon cancers.
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