MicroSoy Corporation (Jefferson, Iowa) has developed an innovative idea to reduce the carbohydrates and increase the protein content of potatoes, while preserving the potato flavor at the same time. The secret? A special type of soy ingredient: MicroSoy® Flakes.
MicroSoy Flakes are all natural, non-GMO and identity-preserved. The flakes are made from dehulled soybeans, without the use of solvents and additives. The soybeans are dried, cracked and rolled into a thin flake. MicroSoy's own research and development center has tested the blending concept. Commercial potato flakes were blended with MicroSoy Flakes and prepared using the same preparation instructions found on commercial instant mashed potato packages. A 26% reduction of carbohydrates (37% reduction in net carbohydrates) and 3.5g of soy protein can be achieved by substituting 40% of potato flakes with the soy flakes. (See “Soy-substituted Spuds” chart.)