Non-GMO, hexane-free with increased functionality with BioPur™


Our unique BioPur™ process is offering many types of functional protein products which will have specific properties such as gelling, emulsification, low/high viscosity, solubility and more. We have the cleanest soy ingredients in the marketplace with the added functional benefits derived from the higher PDI (Protein Dispersibility Index) when compared to other technologies. These sought-after characteristics produce better dissolve rates and preserve the native functional properties of the protein.

This additional advantage of increased functionality and customization is appealing to product developers who seek to future-proof existing products and create the next generation of products for an increasingly discerning consumer.

Our products are well-aligned with current and upcoming market trends. Firstly, soy is expected to prevail as the plant protein of choice, whether as a functional additive to processed foods, or as an animal protein substitute to cater to the growing world population. Specifically, with our soy protein products, we expect to tap into a growing need in the dairy, meat analogue and functional foods markets, increasing demand for clean label, high-quality, natural ingredients.

There is a growing demand for non-GMO soy ingredients. Most Asian and European countries by law must declare GM status on food labels. At present, it is estimated that 70% of all food products in US supermarkets contain Genetically Modified soy, however expectations are that US consumers will become more aware of this issue and begin to look for alternate sources.

Cold Pressing

Our BIOPUR™ process is using a Cold Pressing oil extraction technology. Typically, soy oil extraction is done at high temperature and high pressure, which may be causing protein denaturation (affecting protein functionality), burning (the protein powder is darker), and result in odors and flavors.

NPG’s Cold Pressing process keeps the protein in its native form, which is highly soluble with light color and neutral flavors and odors.

In addition, NPG’s Cold Press technology allows removal of more oil than a traditional pressing, thereby offering a higher purity of soy protein concentrates and isolates with superior functionality, bland flavor and neutral odor. By using this careful Cold Pressing process our protein can be offered as Organic Certified.


The BIOPUR™ Bio-Solvent oil extraction technology is based on a 100% bio-based solvent with better ability to extract oil from soybeans as the traditional solvent, hexane. Actually, the processing technology is based on similar principles as traditional soy oil hexane-extraction, but with some special additions allowing use of the Bio-Solvent. Using our BIOPUR™ bio-based, hexane free process, we provide soy protein concentrates and isolates with similar chemical and functional properties as the traditional soy proteins, thereby allowing a 1:1 replacement of protein. Our product portfolio comprises a highly functional range tailored to specific applications.

Soy Protein Isolates

Soy Protein Isolate is the major proteinaceous fraction of soybeans, prepared by removing the majority of non-protein components such as hulls, fat, fibers and sugars, resulting in a protein fraction containing about 87-90% protein. The isolated protein comprises a highly functional protein that is then tailored to specific applications.


Soy Protein Isolates are typically used in High Protein Foods and Drinks formulations, where low fat content is desired. Typical applications are:

• Processed meat (emulsion, whole muscle injection, nuggets)
• Meat Analogs (gel and emulsion)
• Beverages (RTD and DBB – medium to low viscosity)
• Sport bars (as is or as crisps)
• Dairy alternatives (for texture and as source of protein)
• Dressing and sauces (egg replacer for emulsions)
• Infant formulas (Lactose and milk free)


Soy protein isolates comes in a variety of qualities depending on their primary functional capabilities, such as:

• Water Retention
• Gelling
• Emulsion
• Solubility
• Dispersibility / Flowability
• Foam Capacity
• Offering, a wide range of viscosities

Soy Protein Concentrates

Soy Protein Concentrate is prepared by removing the soy hulls, oil and soluble sugars leaving the soy inner fibers and protein, result in a fraction that contains about 65-70% protein.


Soy Protein Concentrate is used as a raw material for production of Textured Soy Proteins. Soy Protein Concentrate can also be functionalized allowing its use in a wide range of food applications. Food applications typically using Soy Protein Concentrates are:

• Processed meats (addition to existing meat products)
• Meat Analogs
• Nutrition Bars
• Dressing and sauces (egg replacer for emulsions)


Soy Protein Concentrates, containing some oil will typically offer functionalities such as:

• Gelling
• Emulsions
• High Quality Texturization,
and more over it is characterized with a clean flavor and white color.

Textured Soy Proteins

Textured Soy Protein (TSP) is rich in protein and low in fat and sodium and rich in fibers. TSP is made from defatted soy flour (50-55% protein) or Soy Protein Concentrate (65-70% protein) that is compressed and processed into granules or chunks by an extrusion process. There are many types of TSPs offering a variety of protein content, shape, color and flavor.


Textured Soy Protein is used by the food industry in many foods products, mainly foods that resemble meat products such as beef, pork or chicken. It is granular in texture and once rehydrated it has the texture of minced meat. Typically used in applications such as:

• Processed meat (addition to existing meat products)
• Cooked meat
• Seafood products
• Poultry-type toppings
• Meat analogs


TSP is typically used for the functionality of water absorption and building a meat like fibrous texture once hydrated.

Soy Flours

Defatted soy flour contains 48-55% protein. Soy flour is obtained by milling of the BIOPURE™ Cold Press and Bio-Solvent extracted flakes. Soy flour can be produced in different levels of toasting and particle size based on the target application. Soy flour as compared to wheat flour may also offer more valuable nutrients.


Soy flour is a versatile flour that can be used in food manufacturing as alternative, or enhancer to traditional flours. It is typically used for applications such as:


Soy flour has a range of protein solubility indexes, water holding, and texture improvement in bread systems and more.