The processed meat industry uses approximately 70,000 tons of soybean meal a year. This represents a significant portion of the soy used for human consumption. Soy proteins are not only important for their added health benefits; they also add functionality such as emulsification and hydration to food, vital for food products such as hot dogs or meatballs. Many meats use soy meal to increase water absorption capacity, and soy meal’s adhesive qualities are commonly used in sausages and meat patties to stabilize their form. The result of adding soy protein means meats will have a longer shelf-life, more moisture, more pleasing texture, better appearance and be more heart-healthy.
The public is concentrating more on how their food is made, what goes into their food, how healthy it is, and of course, how good it tastes. As this trend continues to grow, farmers continue to focus on producing higher quality soybeans and food producers increasingly are focused on sourcing healthy and sustainably-raised ingredients to satisfy consumer demands.
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Sources:
Food use of soy protein market study: a study by Informa Economics, Inc., for The United Soybean Board, Oct. 2010
