Items Tagged with 'soy proteins'

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Tofurky_PlantBased_900

Tofurky Plant-Based Burger

New burger is crafted with soy protein, vegetable protein, and wheat gluten
January 10, 2020
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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.
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FrutaromSoy1_900

Frutarom: New Organic Option

Frutarom’s Organic SoyLife Complex, high-daidzein soy isoflavone complex is sustainably produced with zero waste
September 3, 2019
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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.
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Protein Aids Weight Loss

Clinical study results show incorporating soy protein into a high-protein, energy-restricted diet leads to significant loss of body fat
June 15, 2018
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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.
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Flavorful Fake-outs

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.
April 11, 2013
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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.
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David Feder

Meatless Grows, No Bull

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.
April 11, 2013
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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.
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Soy Could Help Cut CVD Risks

June 29, 2012
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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.
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soy protein

Making it Clear

Barbara T. Nessinger
June 18, 2012
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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.
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Soy Protein and Sterols

September 1, 2005
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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.
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