Monsanto, Solae join hands to develop new soy proteins

28/10/05 Monsanto and The Solae Company have announced an agreement to develop and market a new line of soy proteins with improved flavor and solubility. This collaboration combines each company's unique strengths to bring such a technology to market.

Using advanced plant breeding technology, Monsanto is developing a new soybean with higher levels of beta-conglycinin, designed to improve soy protein flavor and functionality.

Soy protein is already used in many food products, including energy bars, meal replacements, soymilk, beverages and meat alternatives. As consumer demand for healthier food options increases, food manufacturers are increasingly looking to formulate products with soy protein.

Few foods have been examined for their nutritional value as thoroughly as soy. Considerable scientific research has demonstrated that a diet rich in soy protein may lead to beneficial health effects, including lowered cholesterol and reduced risk of coronary heart disease. Additional studies are exploring the protein's role in other areas of human nutrition, including obesity prevention.

In addition to bolstering the nutritional value of food products, soy protein offers food manufacturers a number of functional benefits. In soy-based beverages, the ingredient improves taste and facilitates a smoother mouth-feel. In meat products, it contributes to a firmer texture with improved succulence. High beta-conglycinin soy is expected to contribute to these benefits.