PRODUCTION AND MARKET OF INTERMEDIATE SOY PRODUCTS IN BRAZIL

Abstract

The purpose of this study was to collect and to make available information regarding the identification of soy protein ingredients in the food industry, their manufacturers, their industrial users, the existent reasons for their use and barriers, and the current markets in Brazil for these ingredients and for the resulting final products. The following soy industrial ingredients are being produced by 4 companies and used by Brazilian food industry: pre-cooked full-fat flour, defatted flour, textured flours, powdered soy milk and its residue, concentrates and isolates. Their total production was around 80,000 tons in 1985, destined almost entirely for the domestic market. Their main users are: the industry involved in the school feeding programme and the meat processors. The secondary markets are constituted by the bakery, chocolate, candy, ice-cream and pharmaceutical industries. The functional properties and low cost were shown to be the promising factors for the successful introduction of soy protein in human feeding in Brazil.