Author: Jon Stratford

Steamed Chickpea Flour (CP100-S) is made with a proprietary steaming process that stabilizes the flour, eliminates the raw ‘beany’ flavor, . . .

In these days of rising commodity and animal protein costs, NPI is pleased to offer an ingredient that gives industrial . . .

Most bakers have used defatted soy flour, soybean oil, and lecithin—commodity ingredients that have been used for decades in small . . .

Enzyme active full fat soy flour is used in bakery products as a dough conditioner and bleaching agent. Made with . . .

BLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that helps reduce your eggs by half in a variety of sweet . . .

Roasted full fat soy flour is used in bakery products to increase the water absorption of the dough, which increases . . .

Enzyme active full fat soy meal is a replacement technology for traditional “whole soybean” tofu and soymilk manufacturing, offering industrial . . .

Roasted full fat soy meal is an excellent source of protein for breads, adding texture and a nice nutty flavor. . . .

Low fat soy flour can be used in many bakery products and soyfoods to increase protein, add water, and extend . . .

Low fat soy meal is a high protein soy ingredient that adds texture and increases the protein in bars, snacks, . . .

Minimally processed soy protein is one of the cheapest proteins available to the food industry. Because processing costs are kept . . .