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New
From Nexsoy®..."solvent-free"
Non-GMO and Organic Soy Flour, Soy Grits,
Soy/Rice Nuggets and Textured Soy Protein!
Nexsoy is proud to announce the development of “solvent-free” non-GMO and organic soy flour, soy grits, soy/rice cereal bases and textured soy protein! The Nexsoy® product line is produced in a way that eliminates the “off-flavors” associated with traditional soy ingredients.
Nexsoy® dry ingredients can be incorporated in applications to provide a variety of functional improvements including increased soy protein content, reduced carbohydrate content, reduced oil absorption in fried foods, improved water uptake and retention, and improved emulsification.
Each dry soy ingredient has a unique functional use:
• Nexsoy® Low Fat Soy Flour can be easily incorporated into such products as pasta, breads, doughs, batters, dry baking mixes, and snack foods.
• Nexsoy® Low Fat Soy Grits are perfect for tortilla chip and soy sauce applications.
• Nexsoy® Low Fat Soy/Rice “Nuggets” are perfect for breakfast cereal enrichment and as a crunchy “inclusion” in nutrition bars and frozen deserts.
• Nexsoy® Textured Soy Protein (meat analog) hydrates instantly with hot water and absorbs nearly 300% of its weight in water. It can be used in formed products such as vegetarian burgers and sausages, and can also be blended with “loose” meat products to provide cost reduction and improved functionality. A variety of sizes and colors are available.
The unique Nexsoy® process is totally solvent-free, yielding a product line that is free of the “soy” taste that some consumers find unpalatable, and has challenged product development personnel for years. Traditionally, most soy ingredients are produced using a chemical solvent called hexane. This method is believed to be responsible for the “grassy” or “beany” flavor that has historically slowed the acceptance soyfoods. The Nexsoy® processing method is entirely mechanical and requires no chemicals such as hexane. The result is very bland, naturally-produced soy ingredients that can be used by food manufacturers without negatively impacting the flavor of their product.