Soy-based foods represent a growing sector in today’s food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.
This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formations. These topics are related to the major issues that face consumers and manufacturers, including health lifestyles, food safety, and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry-and other meat-based foods. The author has vast experience in the industry and has been a pioneer of the use of soy proteins, of the concept or “lifestyle foods” and of the growing impact of vegetarian food preferences.