{"id":24337,"date":"2026-07-01T06:00:10","date_gmt":"2026-07-01T11:00:10","guid":{"rendered":"https:\/\/insta-pro.com\/?p=24337"},"modified":"2026-06-30T13:34:22","modified_gmt":"2026-06-30T18:34:22","slug":"how-high-quality-textured-soy-protein-meets-growing-plant-based-protein-demand","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/how-high-quality-textured-soy-protein-meets-growing-plant-based-protein-demand\/","title":{"rendered":"How High-Quality Textured Soy Protein Meets Growing Plant-Based Protein Demand"},"content":{"rendered":"<p>Demand for quality plant-based proteins is being driven by consumers\u2019 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, 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 using 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 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\">improved 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\u2019 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, with market revenue potential to grow from $29.4 US billion in 2020 to over $162 billion by 2030. How the ingredient is [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":10752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[8421,272,1587,27,242],"class_list":["post-24337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-express-soymeal","tag-extruded-soy","tag-extrusion","tag-extrusion-processing-solutions","tag-textured-soy-protein"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How High-Quality Textured Soy Protein Meets Growing Plant-Based Protein Demand - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Discover why textured soy protein made with high-shear dry extrusion delivers superior nutrition and sustainability.\" 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