Category: Plant based proteins

Tofu has been a staple in East Asian cuisine for centuries, but for those with soy sensitivities or allergies, it’s off the table. Is there tofu that isn't soy? The answer is a resounding yes, and a whole world of delicious, protein-packed, and versatile alternatives awaits discovery.

Defatted soybeans are the protein-rich flakes or meal remaining after extracting oil from whole soybeans, a process that concentrates the protein content significantly. This versatile and nutrient-dense ingredient is widely used across the food industry for its functional properties and high protein profile.

Over 79 million people in the United States alone follow some form of vegetarian diet, prompting a rise in the use of alternative protein sources like TVP and vital wheat gluten. However, a common misconception exists: many people wonder, is TVP the same as vital wheat gluten? The short answer is no, and understanding their fundamental differences is essential for both cooking and dietary needs.

Rice is a staple food for over half of the global population, and while predominantly a carbohydrate source, it contains four distinct protein fractions that contribute significantly to its nutritional value. These proteins, classified by their solubility, each play a unique role in the grain's biology and a person's diet. This article explores what are the major proteins found in rice and their characteristics.

The global market for plant-based meat alternatives is projected to reach $17.5 billion by 2027, highlighting a growing interest in products like vegan chicken patties. So, what are vegan chicken patties made of, and how do they mimic the taste and texture of poultry? The answer lies in a blend of plant-based proteins, binders, and seasonings.

Scientific research shows that rice protein exhibits its lowest solubility in the pH range of 4.0 to 5.0, a crucial characteristic for its processing and application. Understanding what is the pH of rice protein is key to unlocking its full potential as a versatile ingredient in food products.

Over 90% of US-grown soy is genetically modified, influencing many soy-based products, yet consumer confusion persists between ingredients like soy protein concentrate and TVP. While both come from soybeans, they are not the same, differing significantly in their manufacturing process and final form. Understanding these differences is key for home cooks and food manufacturers alike.

Demand for plant-based proteins has seen a significant rise recently, with products like textured vegetable protein (TVP) gaining prominence as versatile meat alternatives. The primary appeal of TVP lies in its remarkable ability to mimic the texture of ground meat once rehydrated. Understanding this comparison is key for anyone looking to incorporate this shelf-stable, high-protein food into their diet.

Though often considered a simple starch, potatoes contain a high-quality protein profile for a plant-based food. This leads many to question, “Do potatoes have high lysine?”, especially when seeking sufficient intake of this essential amino acid, which the human body cannot produce on its own. While potatoes do contain lysine, their overall quantity is relatively low compared to more robust sources.