Advances in flavor processing technology have led to continuous improvements in soy protein ingredients, allowing the creation of food products in a solid, low-moisture format, such as bars. Protein bars are consumed mainly as a source of nutrients, while confectionery bars are consumed as sweet products. The protein content of such bars typically ranges between 5g to 35g.
Isolated soy protein (ISP) is a high-quality protein. In nutrition bars, ISP improves the texture and extends the shelflife of bars. New technology ISP proteins perform well as the sole source of protein or in protein blends. The texture of snack or protein bars can be modified using isolated soy protein in the form of extruded nuggets. Soy protein can be applied to cookies, muffins, bread, pizza crust/pizza dough, cereals, expanded cereals, flaked cereals and clusters (often used in cereals and yogurts).