Textured Soy Protein Ingredient Market Worth to Reach USD 881.5 Mn by 2032

The textured soy protein ingredient market is predicted to witness more than 7% CAGR from 2023 to 2032. The increasing awareness of the plant-based diets and the associated health benefits, including a lower environmental impact and reduced risk of chronic diseases are influencing the market growth. Consumers are increasingly seeking protein alternatives, with textured soy protein emerging as a versatile and nutritious option.

The demand for meat alternatives is skyrocketing as consumers seek ethical and sustainable choices. Companies are launching new products to meet the evolving needs. In January 2023, Japan Keystone introduced the SoyJock Organic Dried Soy Beans Protein Strips, designed in the shape of chicken wings as an alternative for meat protein.


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Use of soy silk drawing protein

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The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
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How to use enzyme technology to modify soy protein?

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 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
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