Solae launches new high-protein soy nuggets

By Stephen Daniells in Las Vegas and Frankfurt

19-Nov-2009 - Last updated on 19-Nov-2009 at 09:03 GMT

Solae has launched a high protein soy nugget with 90 percent protein on a dry weight basis, said to be the highest containing soy protein nugget on the market.

Targeting nutritional bars, snacks, bakery products, cereals, the St. Louis, Missouri-based company launched the ingredient in the US at the recent SupplySide West show in the Las Vegas trade show. The European launch will follow in the next quarter, said Kip Underwood, global marketing director, Solae.

The ingredient was developed to tap into growing consumer health and wellness needs, said Underwood. Indeed, according to Mintel, protein ranks as one of the most popular nutrition bar attributes.

The Supro Nugget 570 is developed using patent-pending technology, and are gluten and lactose-free.

“This new nugget offering provides formulation flexibility for food manufacturers to achieve high levels of protein while optimizing taste, texture and nutrition,” said Underwood.

“The inherent value of nutrition and protein resonates with consumers, and this offering provides a great way to deliver that protein in a textured form that enhances the eating experience,” added Underwood.

In-house consumer tests showed that concept bars using the ingredient achieved an ‘overall liking’ score of 7.3 on a 9 pt. hedonic scale, said the company. Consumers attributed their ‘overall liking’ response to appearance, flavor and texture, said the company. When asked purchase interest, 73 percent of panelists responded ‘definitely interested in purchasing’ or ‘very much interested in purchasing’.

Two weeks of launches

The Missouri-based company also announced the European launch of its ‘breakthrough ingredient’, Supro XF, at the FiE show in Frankfurt this week. The ingredient is said to combine high solubility, low viscosity, and a bland flavor profile for the beverage market.

Previously, the use of soy in beverages was limited by undesirable effects on taste and thickness, but the proprietary technology behind the new ingredient, called Supro XF, lower the levels of soy volatiles for a less beany and bitter flavor, said the St. Louis, Missouri-based company.

Speaking to our sister site FoodNavigator in June at the IFT Food Expo in Anaheim, Paul Vadja, director of global business development, said that the ingredient will be priced competitively and lower than dairy proteins.

The ingredient is not intended as competition to dairy, he added, noting that Solae studies have shown that, when combined with dairy in a beverage, consumers preferred this two-to-one over the leading commercial brand.