The variability of soya products shows that they were designed to be used in the food industry. Not only are numerous foods supplemented with high-value protein but they are also refined using soya products. It is also possible to substitute animal products with soya products.
For example, think of pasta or baked goods in which both milk and egg ingredients can be substituted with a corresponding soya product.
Soya products are excellently suited for binding water. In this way they ensure the light and appetising texture of the finished product as well as its elasticity. Likewise, soya products are also useful when producing vegetarian food. We offer three different types: texturized, concentrated and isolated soy protein.