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Corn+Soybean Digest

Monsanto, Solae Collaborate to Develop New Soy Proteins

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.

“Soy-based products are one of the fastest-growing food industry segments,” said Paul Graham, vice president of new business development for The Solae Company. “This agreement will allow us to offer the best tasting, most soluble soy protein on the market, further reinforcing our commitment to drive innovation in food formulation and taste. It is one of several technologies we’re using to best meet our customers’ needs.”

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.

“This new product is expected to support – and help drive – growing consumer demand for healthier foods,” said Jerry Steiner, executive vice president of Monsanto. “It also represents one of several significant products our company is developing to make healthier food more accessible and attractive to consumers.”

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.

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