{"id":21477,"date":"2025-03-19T06:00:08","date_gmt":"2025-03-19T11:00:08","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=21477"},"modified":"2025-03-31T08:12:01","modified_gmt":"2025-03-31T13:12:01","slug":"meet-growing-plant-based-protein-demand-with-high-quality-tsp","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/businessstrategyandfinance\/meet-growing-plant-based-protein-demand-with-high-quality-tsp\/","title":{"rendered":"Meet Growing Plant-Based Protein Demand with High-Quality TSP"},"content":{"rendered":"<p>Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent\u00a0<a href=\"https:\/\/www.bloomberg.com\/company\/press\/plant-based-foods-market-to-hit-162-billion-in-next-decade-projects-bloomberg-intelligence\/\">Bloomberg projection<\/a>, plant-based proteins could make up 7.7% of the global protein market \u2013 with market revenue potential to grow from $29.4 US billion in 2020 to over $162 billion by 2030.<\/p>\n<p>How the ingredient is processed is an important consideration in meeting the market demand for more nutritious and environmentally conscience food products. Traditionally soy processing involves the use of hexane \u2013\u00a0<a href=\"https:\/\/www.frontiersin.org\/articles\/10.3389\/fsufs.2022.856401\/full\">a chemical identified by the U.S. EPA as a contributing atmospheric pollutant that could potentially harm human health<\/a>\u00a0\u2013 to extract oil from the meal. Mechanically processing via high-shear dry extrusion cooks the soybean through heat generated by mechanical shear. High-shear dry extrusion processing of soybeans has been well accepted as a high-quality and sustainable solution for soy ingredient processing. Making a quality texturized plant-based protein, namely texturized soy protein \u2013 or TSP \u2013 starts with using high-quality soymeal.<\/p>\n<p>Next,\u00a0<a href=\"https:\/\/www.feedstrategy.com\/wp-content\/uploads\/2022\/11\/InstaPro_05_WP_ExtremeConditions_2211.pdf\">better oil stability<\/a>\u00a0due to the deactivation of lipoxygenase and other lipid-degrading enzymes promotes a long shelf life. Previous shelf-life studies have determined ExPress\u00ae soy meal and TSP can be stored up to 1.7 years at 68 degrees F (20 degrees C) according to a study conducted by the Center for Crop Utilization at Iowa State University.<\/p>\n<p>Finally, TSP made from ExPress\u00ae soymeal \u2013 with typically 6% \u2013 8% residual oil \u2013 will have a higher product density which can impact TSP palatability or mouthfeel, a lighter TSP color, and 3-4 times its weight in water absorption.\u00a0 These characteristics align with a denser TSP product desirable for plant-based foods.<\/p>\n<p>A sensory study performed by the University of Illinois evaluated chili made with TSP from Insta-Pro\u2019s extrusion process versus commercial TSP from the hexane-extraction process. The results showed that chili with extruded TSP had a better mouthfeel than hexane-extracted TSP. Furthermore, there was no taste preference based on how the TSP was processed \u2013 hexane-extracted or extruded. The implications of this study prove that Insta-Pro\u00ae extrusion is a suitable process for making high-quality TSP for food.<\/p>\n<p>In summary, TSP, made from ExPress\u00ae soymeal is a suitable plant-based protein and offers a solution to the growing demand for better nutrition and more sustainable food products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent\u00a0Bloomberg projection, plant-based proteins could make up 7.7% of the global protein market \u2013 with market revenue potential to grow from $29.4 US billion in 2020 to over $162 billion by 2030. How the ingredient [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":18568,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31,7180],"tags":[86,8982,179,1450,93,242],"class_list":["post-21477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-businessstrategyandfinance","category-nutritionandtechnologies","tag-express-process","tag-express-soy","tag-extruded-products","tag-nutrition","tag-processing-feed-or-food","tag-textured-soy-protein"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Meet Growing Plant-Based Protein Demand with High-Quality TSP - Insta-Pro<\/title>\n<meta name=\"description\" content=\"According to recent projections, plant-based proteins could grow to over $162 billion by 2030. 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