Soy protein in baking

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Soy protein in baking

• Gregory Penner
• Soy 20/20
• February 25th, 2004

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Overview

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

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Soybean composition
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Soy processing
Oil
Soyflour
Crush
Fine grind
Meal
Soygrits
Coarse grind
Extruded
TSP
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Soy protein processing
95 protein
70 protein
Soymeal
Soy protein concentrate
Soy protein isolate
Soluble carbohydrates
Soluble fibre
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Uses of soy protein in baking
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What is being used now

• Heat treated commodity soy flour
• 0.28/lb FOB Toronto
• Mixture of GMO/non-GMO

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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
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2.) Low off-flavour soybean
This picture creates expectations. Products
cannot disappoint.
Soybean varieties with low off-flavour exist.
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3.) Functional synergy with wheat flour.

• There are soybean varieties that have the
  capability of interacting positively with wheat
  flour.

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4.) Okara as an additive
Protein
Okara
Fibre
Probiotic sugars
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Market analysis
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Ontario bakery exports to the U.S.
Export value (M Cdn )
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Per capita wheat flour consumption
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Wheat flour consumption
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Market penetration assumptions
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Soy flour opportunity
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Soyflour value
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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.

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Constraints to growth
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Value chain analysis
Protein processing
Crushing plants
Soyfood companies
Grain handlers
Food companies
Retailers
Consumers
Variety development
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Soy protein value chain in Canada
Crushing plants
Soyfood companies
Grain handlers
Food companies
Retailers
Consumers
Variety development
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How the gap has been filled
U.S. Crushers
U.S. protein processing
Soyfood companies
Food companies
Retailers
Consumers
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Why has this happened?
Hexane Soy flour 0.28/lb
Non-hexane Soy flour 0.35/lb
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Existing soy protein suppliers
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Companies with capacity

• Hayhoe Mills
• Jackson Seeds
• NewlyWeds

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

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Objectives for today

• Obtain feedback on market issues
• Create linkages
• Determine if perceived opportunities are
  worthwhile
• Identify constraints to removing them