Textured Soy Protein

Description

Soy protein concentrates build a fibrous structure and obtain a consistency similar to meat when mechanically processed with pressure und heat (extruder).

• Most commonly flavoured and coloured, this soy produce is also known as TVP - Textured Vegetable Protein. The protein amounts to between seventy and ninety per cent.

Application

Textured soy protein is used as meat substitute:

• Especially in meatless instant food products, spreads or meat substitute
• In instant soups and instant sauces

Gene technology

Soy beans: internationally handled soy raw materials generally originate partly or completely from genetically modified plants. GM soy beans have been cultivated in Argentina and the USA. The EU receives a large part of soy raw materials out of these countries.

A few food corporations exclusively process conventional soy raw materials. The absolute isolation of conventional and GM soy beans is technically not possible. Even raw materials declared as "gene technology free" may contain minor components of GMO of as much as 0.9 per cent.

Cultivation and Approval in the EU

• In the EU there is little soy bean cultivation. To date, no GM soy beans are approved for cultivation.
• Food and ingredients of GM soy beans (herbicide resistance, RoundupReady) have been approved in the EU since 1996.
• Further applications for import and processing of GM soy beans have been lodged.

Labelling: textured soy protein of GM soy beans are subject to a labelling requirement. Accidental or technically unavoidable GMO admixtures in soy raw materials of as much as 0.9 per cent, and the food produced thereof, are not subject to a labelling requirement.