BRFi Talks welcomes Rodrigo Nardi, who earned his degree in Food Engineering from the Universidade do Oeste de Santa Catarina and specializes in Chemical Engineering. Currently, he is a lecturer at SENAI in Santa Catarina. Nardi holds a distinguished position in Research and Development at BRF Ingredients within the Food Ingredients division, focusing on managing categories like Soy Proteins, Breadcrumbs, and Vegetable Fats. The soy protein market is thriving with immense potential and growth opportunities. This is largely driven by emerging consumer preferences and trends. There’s a growing demand for natural, healthier products with cleaner labels, reducing reliance on artificial ingredients. Additionally, the focus on nutritional enrichment and the rising popularity of plant-based diets are expanding soy protein's role in the global food market.
Soy protein often carries various misconceptions, primarily related to antinutritional factors. These are naturally occurring components within the grain that may hinder nutrient absorption. However, they don’t impact the final product's performance or the consumer's nutrition. Another concern revolves around sustainability, but recent advancements have made soy farming both environmentally friendly and economically feasible.
Both soy flours and proteins share a common origin—the soybean. The difference lies in the processing method. Whole soy flour is derived directly from the entire soybean, while defatted soybean meal is produced after oil extraction and dehulling. Defatted soybean meal is then used to create most soy protein derivatives, starting with defatted soy flour, which is ground and sifted defatted meal. The varying degrees of roasting determine the final application and protein content, which typically ranges between 48% and 50%.
Texturized soy protein undergoes an extrusion process that modifies its structure, enhancing water absorption and creating a texture akin to meat. Concentrated and isolated proteins go through a purification process to remove undesirable elements, raising the protein content to 68% and 88%, respectively. These variations cater to specific applications, whether in emulsions, bakery goods, or dairy products.
While soy protein is widely used in the meat industry due to its textural properties, it also offers diverse applications in other sectors. In bakery products like bread, cakes, and cookies, it improves texture and moisture retention. In flavor bases, broths, sauces, and soups, it enhances consistency. For confectionery, soy proteins can stabilize fillings and improve the texture of chocolates and coatings. Dairy products, including beverages and ice creams, benefit from its emulsifying properties.
Soy protein excels in functionalities such as water and fat absorption, creating stable emulsions. This is crucial in creams, sauces, soups, and beverages, where maintaining texture and color is essential. The presence of carbohydrates and amino acids in soy proteins enhances flavor development during cooking, making it versatile for various product types. Consumers appreciate the nutritional benefits and cost-effectiveness of soy compared to animal proteins.
The sweet food industry sees significant advantages with soy protein. Clean-label products are in high demand, and soy proteins can replace chemical emulsifiers while maintaining product quality. In fillings and ice creams, soy proteins enhance viscosity and aeration, contributing to creamier textures. For chocolates, they reduce fat bloom, preventing unsightly white spots. In bakery items, soy proteins contribute to rich colors and flavors, offering nutritional value and cost savings.
The pet food market is rapidly growing, with soy proteins playing a vital role in producing nutritious feeds and snacks. Their functional properties make them ideal for complex aroma formation and palatability enhancers. In biotechnology, soy products serve as excellent nutritional mediums for microbial growth, aiding in the production of flavors, antibiotics, and enzymes. These applications underscore soy protein’s versatility across multiple industries." Bhut Jolokia,Chili Spice,Super Spicy Indian Ghost Chili,Spicy Amazing Dry Chili Guizhou Guisanhong Food Co., Ltd , https://www.guisanhong.comWhat’s your take on the current market and trends for soy proteins?
As a development and application expert, how do you address the stigmas around using soy protein in formulations?
Can you explain the differences between soy flours and proteins? Where do they overlap, and where do they differ?
Are there alternative applications for soy protein beyond the traditional meat sector?
Why is soy protein considered a superior choice for certain products?
How does soy protein fare in the sweet food industry?
Are there opportunities for soy protein in industries outside of food?