Products

• Green Vegetable Soybeans - Edamame
  Green vegetable soybeans are picked green just before maturity. They have a firm and crispy texture. Their size, color and sweet taste are similar to green peas. Cholesterol-free, high in protein and fibre, green vegetable soybean (edamame) is very versatile vegetable. It can be eaten hot, like peas or corn, used in soups or salads, and as a side dish or snack. Green vegetable soybean is available in pods, shelled, canned or frozen.  fermé
• Meat Analogs
  Meat analogs are non-meat foods made from soy proteins and other ingredients mixed together to form products that look and taste like meat. Some look like burgers, sausages or delicatessen meats, and some taste like beef, chicken, tuna fish or bacon. Meat analogs made from soybeans are excellent sources of protein, iron and B-vitamins. Some are fortified with other nutrients. Low-fat and non-fat products are now available. Meat analogs are sold dried, canned or frozen.  fermé
• Miso
  Miso is a fermented food paste made from soybeans and has the consistency of peanut butter. There are two kinds of miso available on the market. Hatcho-miso or pure miso is made from soybeans only and needs to be fermented between 18 and 36 months. It has the highest level of protein (20% of its content). Miso mame is the most popular and is made with soybeans combined with rice or barley. Its period of fermentation is much shorter and could be ready as soon as six months after the start of the process.
  
  To make miso, soybeans (and the grains if making miso mame) are combined with salt and the appropriate bacterial culture. The fermented mixture is then aged, usually in cedar vats, for a period of one to three years. The different types of miso are produced depending on the length of aging and the other ingredients added. Therefore, miso varies in flavour, texture, color and aroma. Rich and salty, it can be a substitute for salt or soy sauce in recipes, or used to flavour a variety of foods like vegetables, grains, tofu, sauces and soups. Miso can be kept refrigerated for several months in a tightly ferméd container.  fermé
• Natto
  Natto is a sticky textured product made with whole soybeans. It is obtained by fermenting the beans with the appropriate bacterial culture at 40ºC until they develop a viscous coating. Very popular in Asian countries, natto is served with miso soup, rice and vegetables. It is a good source for high quality protein. Natto is available only in Asian stores.  fermé
• Okara
  Okara is the residue obtained when producing soymilk. This crumbly, fine textured, beige pulp, which looks like freshly grated coconut, is a good source of fibre and high quality protein. It is used to enrich foods, to thicken various sauces, or to give consistency to dishes. It can be added to a wide variety of food including cereals, pancakes, muffins cookies, hamburger patties, croquettes, stews and even substituted for meat. Okara quickly absorbs the flavour of the food it is cooked with.  fermé
• Soy Cheese
  Soy cheese can be produced with soymilk, soy oil, tofu or soy proteins. It is a dense and solid product with a cheesy texture. Available in various flavours, it can be eaten as a snack or used in cooking.  fermé
• Soy Flour
  Soy flour is made from ground roasted soybeans. It is rich in high-quality protein and contains 2 to 3 times more protein than wheat flour. It is also an excellent source of iron, calcium and B-vitamins.
  
  There are two types of soy flour on the market. Natural or full fat soy flour contains all the original oils found in the soybean (between 18 and 20% of its content). Its low carbohydrate content makes it a good choice for diabetics. In defatted soy flour nearly all the oils from the soybeans are removed. Both kinds of flour will boost the protein content of recipes, although defatted soy flour contains more protein than full-fat soy flour.
  
  Soy flour can be used in small quantities in almost every baked product. Soy flour is gluten-free, and therefore cannot entirely replace wheat flour. However, if 15% of the flour called for in a bread recipe is replaced with soy flour, it will make the bread denser with a moist texture and a wonderful nutty flavour. Soy flour also decreases the quantity of fat absorbed in the dough of fried foods like doughnuts. It also adds a rich color and tenderness to the final product. In addition, one tablespoon of soy flour mixed with a tablespoon of water can be substituted for an egg when baking, therefore reducing the amount of cholesterol. These are some of the reasons why bakeries, and biscuit factories in particular, frequently use soy flour in their recipes. Soy flour must be kept refrigerated or in the freezer.  fermé
• Soy Frozen Desserts
  Soy ice-cream is the most popular soy frozen dessert. This nondairy product is an alternative choice for people who are lactose intolerant. Made from soymilk, soy yogurt, soy oil, tofu or soy proteins, soy frozen desserts are available in different flavours.  fermé
• Soy Grits
  Like soy flour, soy grits are made from roasted soybeans ground into granules instead of a fine powder. They are high in protein and contain no more than 4% crude fibre. Although they can be substituted for flour in some recipes, they are usually added to rice and other grains to enhance the product.  fermé
• Soy Isolate Fibre
  Soy protein isolate fibre, also known as spun soy fibre, is obtained by spinning the soybean's fibres. It is then flavoured, coloured and formed into shapes to resemble pieces of meat, poultry or fish (meat analogs).  fermé
• Soy Lecithin
  Soybean lecithin is extracted from crude soybean oil during the degumming process. Crude soy oil contains between 1 and 3% lecithin. Lecithin is useful for stabilization, antioxidation and crystallization of commercial products and can also be used an emulsifier in products high in fat.  fermé
• Soy Oil
  Soy oil is the oil extracted from soybeans. It is cholesterol-free and low in saturated fat. The food industry prepares a large variety of products from soy oil, such as shortening margarine, mayonnaise, salad dressing and coffee creamer. At home, soy oil can be used in all recipes that call for vegetable oil. Its light flavour and odour allow the true taste of other foods to predominate in a recipe.  fermé
• Soy Protein Concentrate
  Soy protein concentrate is similar to soy protein isolate, because they both come from the process of defatted soy flakes. However, in soy protein concentrate, the soluble sugars have been removed. Soy protein concentrate retains most of the bean's dietary fibre and contains no less than 65% protein.  fermé
• Soy Protein Isolate
  After the process of removing the hull and oil from the soybean, defatted flakes are produced. The protein is then extracted and the product is called soy protein isolate. It contains no less than 90% protein, which makes it the purest form of soybean protein on the market. Soy protein contains nearly all essential amino acids in amounts sufficient to stay healthy. Other amino acids required for health are produced by the body. Once consumed, soy protein is broken down, rearranged to from antibodies and enzymes essential for human growth and maintenance.
  
  Isolated soy protein is a valuable food ingredient, in that it is high in protein while remaining low in fat and cholesterol. It increases a product's shelf life, improves the taste and the texture of food, and acts as an excellent emulsifying and gelling agent. Manufacturers acknowledge the benefits of soy protein isolate, adding it to recipes for breads, baked goods, baking mixes, breakfast cereals, meals-in-a-glass, milkshakes, soups, pastas, sauces, infant formulas and food supplements, among others.  fermé
• Soy Pudding
  Soy pudding, available in different flavours, is made from soymilk and has a creamy texture.  fermé
• Soy Sauce
  Soy sauce is a salty dark brown liquid made by fermenting soybeans. Originally, soy sauce was a liquid by-product of miso, obtained at the end of its preparation. The modern way of producing soy sauce requires a mixture of soybeans, salt and water left to ferment for 12 to 24 months. After the fermentation period, the mixture is ground, boiled and filtered. The resulting liquid is soy sauce.
  
  Two types are available on the market: tamari made only from soybeans, and shoyu, made from soybeans blended with wheat. Soy sauce is used as a seasoning in the preparation of foods and as a table condiment. As it is high in sodium (should contain no less than 10% sodium), it should be used sparingly. Soy sauces are available in many varieties, including flavoured and low-sodium. The teriyaki sauce is also a soy sauce but other ingredients such as sugar, vinegar and spices have been added. HVP sauce is prepared with Hydrolized Vegetable Protein which is made by mixing defatted soybeans (and sometimes wheat or corn) with hydrochloric acid. It is usually not fermented, rather its flavour and colour comes from additives such as corn syrup, caramel and salt. Water is also added. This process usually takes a day or two.  fermé
• Soy Sprouts
  Soy sprouts are obtained by germinating whole soybeans. After four to seven days, sprouts are about 10cm long and ready to eat. They are nutritious, tasty and a source for vitamin C. Soy sprouts may be eaten cooked or raw, and are excellent in soups, salads and stir-fried dishes. Soy sprouts are principally available in Asian food markets.  fermé
• Soy Yogurt
  Made from soymilk, soy yogurt is available in various flavours and has a creamy texture. It can be used as a substitute for sour cream or cream cheese.  fermé
• Soymilk
  Soymilk is a rich creamy liquid obtained by soaking and grinding whole soybeans or hydrating whole, full-fat soy flour. Cooking and filtering the mixture gives the desired product. Commercial soymilk is pasteurized.
  
  Soymilk may have a strong taste; however, the intensity of flavour is directly influenced by the method of preparation. Grinding soybeans with boiling water makes the soy taste of the milk lighter. Ideal for people who are lactose intolerant or allergic to cow's milk, soymilk is found on the market in liquid or powder form. Soymilk can be used to prepare soups, sauces, yogurts, ice creams, puddings and pastries. Soymilk is available fresh, however, it is commonly sold in vacuum-packed laminated cardboard containers. Various flavours (of regular, low-fat and non-fat soymilk) are available including plain, vanilla, strawberry, chocolate, carob and almond.  fermé
• Soynuts
  Soynuts are baked whole soybeans that have been soaked in water. When roasted in oil or by dry heat, their texture and flavour are similar to peanuts. Plain soynuts are available whole or crumbled. They can also be found flavoured with a confectionery or seasoned coating.  fermé
• Tempeh
  Traditionally, tempeh is a chunky cake made entirely from fermented whole soybeans. Modern tempeh is made by combining soybeans with another grain, usually rice or millet. To make tempeh, soybeans are soaked overnight and then cooked for about 30 minutes. Then, the mixture is inoculated and left to ferment for a period of 24 to 36 hours at 30C. Fresh tempeh is covered with a thin white coat similar to that found on Brie or Camembert cheese, and the inside is streaky like Blue cheese. It has a tender, chewy texture and its rich flavour is sometimes compared to that of mushrooms.
  
  Tempeh must always be cooked before it is eaten and can be frozen after being blanched. Tempeh is more savoury when marinated for at least 20 minutes. It can be eaten as the main course of a meal, as a snack, or used to enhance a variety of foods including spaghetti sauce, chili, soups and casseroles. Steamed and grated tempeh can be mixed with a favorite ingredient and mayonnaise to make a nutritious sandwich spread. Hot or cold, it is a versatile healthy product, high in protein, rich in vitamin B and a good source of iron and calcium. Tempeh can be kept for several months. Defrosted, it can be kept in the refrigerator for about ten days.  fermé
• Texturized Soy Flour - TSF
  Textured soy flour is the result of extruding defatted soy flour until the protein fibres change in structure. Rich in protein (contains about 70% protein) and an excellent source of fibre, texturized soy flour is also low in fat and sodium. It is usually sold in granules or in chunk-size pieces.
  
  TSF is a dehydrated product, and it must be rehydrated before being cooked. For 250 ml of granules, add 200ml of boiling water and let simmer for a few minutes. Once rehydrated, granules have a texture similar to ground beef. TSF is used as a nutritious meat extender or a substitute for ground beef or ground chicken, and can be used to make burger, lasagna, spaghetti sauce and tacos. It can be added to a variety of products, such as sauces, stews, baked goods and cereals. TSF is fat-free, therefore reducing the fat content of dishes. Dry TSF may be kept in a dry place for several months, but rehydrated TSF must be refrigerated and used within a week.  fermé
• Texturized Soy Protein
  The name "texturized soy protein" usually refers to products made from textured soy flour. However, textured soy protein concentrates and soy isolate fibre are also called texturized soy protein.  fermé
• Tofu
  Tofu is probably the most consumed soyfood product in the world. It is white with a porous texture and a very light flavour. Tofu readily absorbs the flavours of marinades or other foods with which it is mixed. Tofu is the end-product of a process where whole soybeans are soaked, then ground cooked and finally strained. The final stage gives two products; soymilk, which is the liquid fraction, and okara, the solid fraction. A coagulant is added to the hot soymilk to form curds. The curds are then pressed into blocks to form tofu.
  
  Tofu texture ranges from soft to extra firm. The soft tofu is suitable for dips and creamed soups. Firm tofu is dense, solid and maintains its shape. It can be sliced or cubed and used in stews or crumbled to replace ground meat. Although tofu is usually vacuum packed, it is also available in bulk, dehydrated or frozen. Fresh tofu is tastier and should be eaten soon after purchasing. Packaged tofu should be used by the date printed on the package.  fermé
• Whole Dry Soybeans
  Dry soybeans are harvested when they are fully mature. Most soybeans are yellow or light tan in colour however, brown or black varieties are available. Soybeans are an excellent source of protein and fibre. Soaking improves flavour, texture and appearance and also shortens cooking time. Cooked soybeans can be used in soups, sauces, stews and chilies.  fermé
• Whole Soybeans
  Whole soybeans are a versatile food that can be used in breads, main dishes and snacks. Try these delicious recipes, then use your imagination to think of other delicious ways to incorporate soybeans into your meals.  fermé
• Yuba
  Yuba refers to the layer of skin that is formed by simmering soymilk at a near boiling point. After drying the film becomes Yuba. Yuba is a good source of protein and can be eaten as is, for a snack, or used in cooking. It can be found in Asian food stores.  fermé

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