“We have achieved a breakthrough in taste,” says Mary Thompson, vice president of Cargill Inc.'s Soy Protein Solutions business. The proprietary technical change, used at the plant, allows soy protein isolate to be formulated easily into beverages, bars, vegetarian meat products and prepared foods. Blind taste tests conducted by a third party shows Cargill's soy protein isolate constantly wins, notes Thompson.
The soy protein market has undergone a dramatic revolution, thanks to the FDA's health claim that permits companies to highlight the cardiovascular health benefits of soy protein in their product. “The U.S. market for soy foods is estimated at $1.75 billion in annual sales and is experiencing double-digit growth,” says Thompson. Cargill's Soy Protein Solutions business is part of a larger Cargill initiative called Food System Design (FSD).