Baking & Snack - April 2005 - 70

The report, however, also found a number of categories growing at triple-digit
rates. According to a December 2004 report from ACNielsen, New York, NY, soy
cereal grew to a $113 million market from a
$10 million market five years ago.
"Recent dramatic changes in the cereal
business, such as decreasing sugar levels
and increased whole grains in popular
brands, suggest further opportunities
for soy in this area," according to the
ACNielsen report.
A study by Mintel, Chicago, IL, substantiated these findings. It showed sales
of soy food and drink products increasing
6% between 2003 and 2004, a drop from
the 17% growth between 2001 and 2002.
According to the report, soy has moved
beyond meat alternatives and soy milk
to other items like frozen desserts, salad
dressings and snacks. New food delivery
systems for soy will increase the possibility of consumers adding soy to their diets,
according to Mintel.
Mintel forecasts the soy market will
move into a more stable, mature phase with
specific segments showing better growth.
It's up to food manufacturers to select the
segments that are ripe for growth.

NEW FLOURS
New soy flours may increase the potential
of sales growth for bread with soy.
Kerry Americas, Beloit, WI, has introduced a type of whole-bean soy flour

Varieties seek to take trans fat out of oils
Food manufacturers can now take advantage of
soy's health benefits while reducing or eliminating
trans fat from their products. Several new soybean
varieties, all low in linolenic acid, make it possible.
Linolenic acid in cooking oil decreases the
shelf life of finished food products. Soybeans
generally contain 7 to 8% linolenic acid. Partial
hydrogenation eliminates the linolenic acid, but it
also causes trans fat.
That's not good because trans fat can negatively
affect heart health. Studies have shown trans fat
increases LDL (bad cholesterol) and decreases HDL
(good cholesterol).
FDA will begin requiring manufacturers to list the
amount of trans fat on food labels beginning Jan. 1,
2006. Fortunately, new soybeans on the market this
year have less linolenic acid, which can eliminate the
need for partial hydrogenation and thus reduce or
eliminate trans fat.
Monsanto researchers worked for more than a
decade to develop Vistive soybeans. They contain
less than 3% linolenic acid. A participating
processor of the Vistive soybeans in 2005, Cargill,
Inc., Minneapolis, MN, planned to contract with
Iowa growers for up to 50,000 acres of production.
Cargill also has agreed to process new Asoyia

from Nutriant. It can replace 15 to 20% of
wheat flour in bread and still be virtually
undetectable, said Peter Murray, technical
services manager for Nutriant.
Cerestar Food and Pharma Specialties Europe, Mechelen, Belgium, has
introduced its own whole-bean soy flour.
C*Protail includes soy grits and the toasted
and enzyme active soy flour.
"In bakery products, healthy foods and
many other food applications, soy flour

soybeans. They are about 1% linolenic acid. Asoyia,
based in Winfield, Iowa, plans to have 6,000 acres
worth of specially bred soybeans turned into about
3 million lb of Asoyia oil that will be delivered
this year.
Oil produced from Asoyia soybeans
primarily will be promoted as fry oils such as
that used in French fries and as an ingredient
for products like chocolate, said Vivan
Jennings, c.e.o. of Asoyia.
For one more new oil, Bunge Ltd.
and DuPont will market the Nutrium Low
Lin Soybean Oil. It comes from a new
soybean variety that is less than 3%
linolenic acid.
The Nutrium program began
on a limited basis in Iowa and
Ohio this year. It will expand to
about 200,000 acres in 2006
and then 550,000 acres
in 2007. Bunge expects
to approach full-scale
commercial availability at
nearly 1 billion lb of the oil
for the food industry by the
end of this decade.

offers proven advantages over animal
proteins, including lower cost, increased
functionality and greater shelf life," said
Mark Wastijn, marketing director of
Cerestar Food and Pharma Specialties
Europe. "In bakery, soy flour contributes
to improved cell structure and crumb,
improves water absorption and retention,
and functions as a crumb whitener, egg
replacer and dough conditioner."
Natural Products, Inc., Grinnell, IA, has
offered whole-bean soy flour for years,
said Jon Stratford, sales and marketing
manager. More recently, the company produced low-fat whole-bean soy flour, which
is missing about 65% of the fat.
Whole-bean soy flour gives food manufacturers a shot at a cleaner label, Mr. Stratford said. Leaving all the fat in the flour, or
at least some of it, improves the taste, he
added. Thus, food manufacturers may not
need to mask any off flavors.
"It's kind of novel to use whole soy," Mr.
Stratford said. "It's a good-tasting ingredient and an economical source of protein."
Nutriant's new soy flour delivers more
of a nutty taste, or almost "peanuty-type"

ᮤ Reaching 6.25 g of soy protein per serving allows food manufacturers to use an FDA claim,
but it can be difficult to do in breads and rolls.
The Solae Co.

72 / BAKING & SNACK / April 2005

Baking & Snack - April 2005

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