Soy Protein

These versatile soy proteins help improve the nutritional profile and functionality of a wide variety of food products.

• Isolate Soy Protein (ISP): Emulsifying Agent in meat, poultry and fish processing
• Concentrate Soy Protein (CSP): Emulsifying Agent in meat, poultry and fish processing
• Texture Soy Protein (TSP/TVP): Meat like texture (replace meat)