1900’s
• By the 1920s, soybeans were introduced in the U.S. for farming and thereby gaining importance outside Asia
• In the 1940s, soy flour, the simplest form of soy protein ingredients was developed, extracted by hexane
1950’s
• In the early 1950s, food-grade soy protein isolates were developed
• Soy protein isolates were produced from hexane-extracted soy flour
1970’s
• In the 1970s, soy protein concentrates were developed to overcome soy flour deficiencies and lower processing costs of isolates
• In 1975, advances in thermoplastic extrusion technology led to the development of traditional soy concentrate
1980’s
• In the 1980s, the fourth generation of soy protein ingredients was developed
• Research activities were performed to develop a flavour profile, enhance the range of isoelectric point to increase its scope for other product applications
2020’s & beyond
• New Protein Global manufactures clean-label, hexane-free soy protein products offered worldwide
• The next generation in hexane-free soy proteins are produced to fulfill market demand through a large scale production facility
