As a media company, Global Food Forums is very involved in the food protein ingredient industry. As such, we occasionally are asked if we know what regulations or industry standards exist on how much protein in concentrates & isolates.
With the help of a number of individuals and organizations, we have compiled the list below. We would much appreciated updates and clarifications. Please email editor@globalfoodforums. To access live web links given in the chart below, click on the image to open the PDF website links.
Thank you to Raj Narasimmon, Narasimmon Consulting
The United Soybean Board (unitedsoybean.org) and the Soy Nutrition Institute (thesoynutritioninstitute.com)
Scott Grare, Senior Manager, Regulatory Affairs. Ingredion Incorporated
This chart is a work in progress and will continue to be so as the protein ingredient industry evolves.
The ADIP website provides information on many types of dairy protein ingredients. The protein content of soy flour, concentrates and isolates is precise. However, as we move to newer sources of protein, the food industry is moving faster than either U.S. or international regulations. A key change has been the purification of new plant-based proteins. Isolates of 90+% purity are commercially available for chickpea, canola/rapeseed protein and others.
Again, we would love input or advice from anyone. Email us at Editor@globalfoodforums.com.
You may also our directory of Protein Ingredient Suppliers helpful. It is based on information supplied by sponsors and underwriters of Global Food Forums Protein Trends & Technologies Seminar’s events, both in-person and webinars.