Cargill Boosts Quality of Full Fat Soy Grits with New Production Technology

ProFull full fat soy grits are golden yellow grains with a mild, nutty taste and distinctive bite, and can be used in a wide variety of bakery products, from breads and cookies to cereal products.

21 May 2010 --- Bakery manufacturers in Europe, the Middle-East and Africa, can now enjoy superior full fat soy grits from a leading soy supplier, thanks to significant investment in new, state-of-the-art production equipment at Cargill’s Ghent facility, Belgium. The latest optical sorting technology optimizes the visual appearance, texture profile and flavor stability of Cargill’s ProFull range of full fat soy grits.

ProFull full fat soy grits are golden yellow grains with a mild, nutty taste and distinctive bite, and can be used in a wide variety of bakery products, from breads and cookies to cereal products. For example, ProFull full fat soy grits can be used to replace nuts in granola cereals, or contribute to the crunchy texture and rustic appearance of multi-grain breads. Containing a minimum of 38 percent protein, products containing soy grits are also gaining widespread appeal among consumers, as a nutritious and healthy source of vegetable proteins.

The new technology uses a jet of compressed air to remove any small particles that can remain after the typical toasting and sifting process.

Mike Jones, bakery category manager for Europe, the Middle East and Africa, Cargill Texturizing Solutions, said: “As one of the leading international suppliers of soy products, we are committed to engaging in a continuous process of quality and safety improvements to ensure that we provide our customers with the best possible ingredients. Investment in breakthrough technology, such as the optical sorting system that we now have at our Ghent facility, means that our bakery customers can benefit from using full fat soy grits that are perfectly consistent in delivering taste, texture and appearance.”

Cargill has more than 65 years’ experience applied to the production of soy products for food manufacturers, who benefit from the strong skills base and innovation capacity of Cargill’s dedicated research teams supporting the soy production facilities in Europe (Amsterdam, The Netherlands, and Ghent, Belgium) and the USA (Cedar Rapids, Iowa). In addition to full fat soy grits, Cargill’s offering includes ProFull full-fat soy flour, Prolia defatted soy flour and grits, and Prosanté textured soy flour. These soy products are complementary to Cargill’s wider product offering for the baking industry, which in addition encompasses lecithins, hydrocolloids, starches and functional systems.

Furthermore, Cargill can supply its soy products from conventional (non-GM) sources using an Identity-Preservation (IP) supply chain program, including dedicated production lines, product segregation and documentation systems. Cargill’s Identity-Preserved programs are in line with the EU regulatory requirements for exemption from mandatory labeling, while all of its soy products are also Kosher and Halal certified by official certification bodies in the USA and Europe.

Soy-based products are part of Cargill’s unmatched nature derived ingredient portfolio of texturizing offerings, ranging from single ingredients, such as xanthan gum, pectins, carrageenans, alginates, guar and locust bean gums, starches, lecithins, cultures and enzymes, to multi-component functional systems. Of further benefit to manufacturers is Cargill’s extensive expertise in application, supported by continuing development work carried out in its research and development centers across the world.