The number three soy protein supplier, with ambitions to be reach the top slot in soy protein concentrations, Solbar will target meat, poultry, fish and vegetarian analogue applications with the new products in its portfolio (Solcon S-220, S-117, S-118, S-121, S-300 and Solcon S).
Soy protein concentrates, made by removing a portion of the carbohydrates (sugars) from dehulled and defatted soybeans, improve the functional properties of food, from nutritional beverages to processed meat.
According to Gary Brenner, marketing director at Solbar, the firm extended its Solcon line - that includes the non-GMO IP functional soy concentrate, Solcon S-110 - in response to growing calls from industry for an improved range of functionalities.
"Price and functionality dominates any discussions we have with meat manufacturers," he tells FoodNavigator.com.
Without disclosing price details, Brenner said that meat technologists, in particular, are driving progress in functionalities.
In meat products, they act as emulsifiers: and bind water in meat causing it to be juicer and to lose less weight after cooking.
In addition to the functionalities, soy protein concentrates, that absorb three to four times as much water as their weight, hold particular appeal to food manufacturers due to their high protein content - at least 70 per cent - and bland flavour profile.
Adding the concentrates to products can boost protein content, as well as improving texture and mouthfeel in foods.
Solcon S-110 and Solcon S-200, launched last year be Solbar, are designed for emulsification and gel systems, and utilised in emulsified and ground meats, surimi, dry fermented sausages and vegetarian meat analogues.
Tackling a burgeoning market, last month Solbar opened its first speciality proteins factory outside Israel in China.
Solbar's new plant in the Ningbo Free Trade Zone, southeast of Shanghai produces a range of soy protein concentrates, notably Solbar's non-GMO IP functional soy concentrate, Solcon S-110, already sold in large volumes in China.
China is a strong market for soy proteins due to the crop's established role in the traditional diet. The market is growing by more than 10 per cent each year, compared to global growth of around 6-7 per cent, Rani ben Melech, Solbar finance director, told FoodNavigator.com's sister site NutraIngredients.com in an interview earlier this year.