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Soy protein in baking

Soy protein in baking. Gregory Penner Soy 20/20 February 25 th , 2004. Overview. Canadian soybean production Overview of soy protein uses in baking Market analysis Constraints to growth Summary. Soybean composition. Soy processing. Oil. Soyflour. Crush. Fine grind. Meal. Soygrits.

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Soy protein in baking

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  1. Soy protein in baking Gregory Penner Soy 20/20 February 25th, 2004

  2. Overview • Canadian soybean production • Overview of soy protein uses in baking • Market analysis • Constraints to growth • Summary

  3. Soybean composition

  4. Soy processing Oil Soyflour Crush Fine grind Meal Soygrits Coarse grind Extruded TSP

  5. Soy protein processing 95% protein 70% protein Soymeal Soy protein concentrate Soy protein isolate Soluble carbohydrates Soluble fibre

  6. Uses of soy protein in baking

  7. What is being used now • Heat treated commodity soy flour • $0.28/lb FOB Toronto • Mixture of GMO/non-GMO

  8. Value that is being missed1.) Natural bleaching Lipoxygenase capable of whitening bread flour Wheat flour Enzyme present in soybean Lipoxygenase primary cause of off-flavour 1% to 2% soyflour off-flavour not a problem

  9. 2.) Low off-flavour soybean This picture creates expectations. Products cannot disappoint. Soybean varieties with low off-flavour exist.

  10. 3.) Functional synergy with wheat flour. • There are soybean varieties that have the capability of interacting positively with wheat flour.

  11. 4.) Okara as an additive Protein Okara Fibre Probiotic sugars

  12. Market analysis

  13. Ontario bakery exports to the U.S. Export value (M Cdn $)

  14. Per capita wheat flour consumption

  15. Wheat flour consumption

  16. Market penetration assumptions

  17. Soy flour opportunity

  18. Soyflour value

  19. Summary of value analysis • Soyflour cannibalizes wheat flour sales. • Value add in North American markets leverages wheat product sales. • Non-GMO/Value add in Europe leverages wheat product sales.

  20. Constraints to growth

  21. Value chain analysis Protein processing Crushing plants Soyfood companies Grain handlers Food companies Retailers Consumers Variety development

  22. Soy protein value chain in Canada Crushing plants Soyfood companies Grain handlers Food companies Retailers Consumers Variety development

  23. How the gap has been filled U.S. Crushers U.S. protein processing Soyfood companies Food companies Retailers Consumers

  24. Why has this happened? Hexane Soy flour $0.28/lb Non-hexane Soy flour $0.35/lb

  25. Existing soy protein suppliers

  26. Companies with capacity • Hayhoe Mills • Jackson Seeds • NewlyWeds

  27. Lots of other companies considering development of capacity. Need to be able to identify clients.

  28. Summary • Soyflour use in the bakery industry is growing • Value-added opportunities in Canada are being missed. • Incorporation of these opportunities will leverage wheat product sales. • We need to creatively build a value chain to capture these opportunities.

  29. Objectives for today • Obtain feedback on market issues • Create linkages • Determine if perceived opportunities are worthwhile • Identify constraints to removing them

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