CLOSE-UP Michael Considine admits it’s not easy to explain the soy business to other people. “We’re not in the glamorous side of the food industry. Folks are surprised to learn that more than 90 percent of our soy products are used in addition to, or as a substitute for, the meat in dishes they already eat.” Does he mean fake bacon? Well, yes—but much, much more. Considine heads the CHS Protein Foods Group, a leading manufacturer of textured soy protein products used by food and feed companies around the world. Tex -tured soy protein (TSP) is used to extend or replace meat, while retaining a food’s protein level, taste and texture. TSP is most often found in sausage, chili and soups, or as filling for prepared foods such as egg rolls, burritos and tacos. Similar products called “analogs” are used to simulate the flavor, appearance and texture of bacon, beef, chicken and other meats. “The original soy burger from the ‘60s and ‘70s didn’t catch on because, frankly, it tasted like a big soybean,” Considine says. “We’ve made tremendous improvements since then, so today’s analogs are flavorful and satisfying. Our own food scientists work closely with nutritionists and chefs to help customers achieve a certain flavor or texture to enhance a new food product.” – Lisa Graham-Peterson 24 January/February 2009 WWW.CHSINC.COM
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Close-Up
Lisa Graham-Peterson
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