Regulations, Quality, and Food Safety
Soy alternatives: the technological challenges of reformulation
14
Apr
Published on: 14/04/2025
By Gilles BERTHEAU - April 2025
Introduction
Faced with growing consumer expectations for more plant-based products, manufacturers are looking for alternatives to soy, often criticized for its allergenic and GMO origins. How can this leading vegetable protein be replaced without compromising the nutritional and functional qualities of the finished product? Find out how the CTCPA is supporting this transition, thanks to a rigorous scientific approach, in-depth application testing and an informed look at the new protein ingredients on the market.
To read the full article, download it here: TechTime Article - April 2025 - Soy alternatives
Any questions? Contact Gilles BERTHEAU, Head of Cereals: gbertheau@ctcpa.org
Introduction
Faced with growing consumer expectations for more plant-based products, manufacturers are looking for alternatives to soy, often criticized for its allergenic and GMO origins. How can this leading vegetable protein be replaced without compromising the nutritional and functional qualities of the finished product? Find out how the CTCPA is supporting this transition, thanks to a rigorous scientific approach, in-depth application testing and an informed look at the new protein ingredients on the market.
To read the full article, download it here: TechTime Article - April 2025 - Soy alternatives
Any questions? Contact Gilles BERTHEAU, Head of Cereals: gbertheau@ctcpa.org
