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The new Plant-Based Burger by Tofurky is crafted using a combination of soy protein, vegetable protein, and wheat gluten and lightly seasoned with salt, onion, garlic, and black pepper.
SoyLife Complex is standardized in isoflavones purely through natural selection and is particularly high in concentrations of daidzein, one of the most active constituents in soy recognized for its powerful antioxidant and phytoestrogenic properties.
The ability to lose weight and keep it off is the central focus of a health and wellness-focused collaborative study led by researchers from the University of Colorado Anschutz Medical Campus with support from DuPont Nutrition & Health.
Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.
Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.
Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.
In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.
A one-year, double-blind, controlled clinical study suggests cacao flavonoids and soy isoflavones can significantly improve biomarkers of CVD risk in postmenopausal women with type 2 diabetes. The trial, conducted by Peter J. Curtis, Ph.D., et al, funded by a U.K.-based Charity, Diabetes UJK, and supported by Frutarom Ltd., Israel, and cocoa and chocolate processor Barry Callebaut Inc., was published February 2012 in Diabetes Care.
The advantages of soy proteins are numerous and well-documented. Formulating with soy protein, however, has previously been limited to beverages with a pH higher than 4.5—the isoelectric point (the pH at which the total charge on the protein molecule is equivalent to zero) of soy proteins.
The FDA acknowledges that both soy protein and sterols can provide a means for consumers to help reduce their risk of heart disease as part of a diet low in saturated fat and cholesterol.