Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Recognizing the increasing popularity of soy, this book focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. It covers the processing of several different soy ingredients and their applications to various food groups and discusses new food products that incorporate soy ingredients. The text also presents information on functional soy products and health benefits of soy, organic, and chemical-free soy ingredients. Additional coverage includes an introduction to the soy market and specific functional ingredients. This is an ideal reference for food researchers, food scientists, and food technologists.

Soyfoods: Market and Products. Overview of the Health Effects of Soyfoods. Processing of Soybeans into Ingredients. Soy Ingredients in Baking. Developing and Producing Protein-Enhanced Snacks and Cereals. Soy in Pasta and Noodles. Soy Base Extract: Soymilk and Dairy Alternatives. Meat Alternatives. Textured Soy Protein Utilization in Meat and Meat Analog Products. Food Bars. Ready-to-Drink Soy Protein Nutritional Beverages. Soy Product Off-Flavor Generating, Masking, and Creating. Selecting Soybeans for Food Applications. World Initiative for Soy in Human Health. Index.