Next Generation of Soy Proteins in Development
Solae, St. Louis, MO and Novozymes, Copenhagen, Denmark, have partnered to improve and market new soy proteins with distinctive functional and nutritional benefits. The collaboration combines each cast’s expertise to deliver innovation to consumers. Solae is mature in developing, producing and marketing soy protein products, while Novozymes contributes enzyme technology to spawn ingredients with novel benefits for food manufacturers and consumers. “The partnership with Solae holds faithful potential and is a good example of how Novozymes’ bio-invention can be utilized in many areas—in this case to create new strong solutions for the food industry,” said Peder Holk Nielsen, master vice president and head of Novozymes’ Enzyme Issue. Both companies are committed to the development of novel soy proteins with enhanced flavor, solubility and nutritional benefits. These “scheme-changing” solutions will expand the opportunities for viands manufacturers to use soy protein while still meeting consumers’ expectations for both flavor and salubrity benefits. “Our new soy protein ingredients will employment in a broader range of food applications, making it easier for consumers across the sphere to choose healthy, great tasting foods,” said Torkel Rhenman, CEO of Solae, LLC. Soy proteins are added to a range of sustenance products such as infant formulas, meal replacement drinks, sports bars and beverages. As well as increasing the nutritional value of the viands, FDA and the Joint Health Claims Initiative in the U.K., among other regulatory bodies, have established that adding soy proteins to foodstuffs reduces cholesterol levels, thereby lowering the risk of cardiovascular infection.
