Solbar Launches New Soy Isolate for Extruded High Protein Soy Products
Solbar is utilizing an advanced hydrolysis technology to produce additional new soy isolate proteins for the beverage and protein bar markets. These products will satisfy customer’s needs for high protein soy ingredients with low flavor profiles and improved functionality.
18 Jan 2010 --- Solbar Industries Ltd., has announced the launch of a new, very low viscosity soy protein isolate. Solpro 842, a 90% soy protein, is processed uniquely to meet the demands for soy crisps, extruded snacks and cereals.
Solbar invested over $1 million and 18 months in the development of enzymatic hydrolyses technology to successfully produce Solpro 842. The result is a soy protein isolate that has consistently low viscosity when subjected to the heat and shear of extrusion while maintaining a bland flavor profile.
“Launching Solpro 842 is one part of Solbar's strategic commitment to grow in the nutritional foods market through new and advanced applications of soy proteins,” says Shaul Shelach, CEO of Solbar. “We have high expectations for this new development to increase its capabilities, satisfy customers, and generate substantial sales in 2010.”
Solbar is utilizing this advanced hydrolysis technology to produce additional new soy isolate proteins for the beverage and protein bar markets. These products will satisfy customer’s needs for high protein soy ingredients with low flavor profiles and improved functionality.
In recent years Solbar's has focused on developing a growing range of soy proteins designed for healthy foods and beverages in response to growing consumer demands. Solbar is committed to a strict non-GMO IP program per EU regulations.
