Soy Protein in Baking

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Soy protein in baking : 

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

Overview: 

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

Soybean composition: 

Soybean composition

Soy processing: 

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

Soy protein processing: 

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

Uses of soy protein in baking: 

Uses of soy protein in baking

What is being used now: 

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

Value that is being missed 1.) Natural bleaching: 

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

2.) Low off-flavour soybean: 

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

3.) Functional synergy with wheat flour.: 

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

4.) Okara as an additive: 

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

Market analysis: 

Market analysis

Ontario bakery exports to the U.S.: 

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

Per capita wheat flour consumption: 

Per capita wheat flour consumption

Wheat flour consumption: 

Wheat flour consumption

Market penetration assumptions: 

Market penetration assumptions

Soy flour opportunity: 

Soy flour opportunity

Soyflour value: 

Soyflour value

Summary of value analysis: 

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.

Constraints to growth: 

Constraints to growth

Value chain analysis: 

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

Soy protein value chain in Canada: 

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

How the gap has been filled: 

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

Why has this happened?: 

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

Existing soy protein suppliers: 

Existing soy protein suppliers

Companies with capacity: 

Companies with capacity Hayhoe Mills Jackson Seeds NewlyWeds

Slide27: 

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

Summary: 

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.

Objectives for today: 

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