SOURCE: Solae

June 25, 2008 11:17 ET

Solae's Brown to Participate in IFT Symposium on Soy and Dairy Proteins

ST. LOUIS, MO--(Marketwire - June 25, 2008) - Sustainability, flavoring, nutrition and food technology for soy protein will be the topics when four panelists, including Solae Senior Research Scientist John Brown, assemble to discuss "Soy and Dairy Proteins: Opportunities to Maximize Margins, Taste and Nutrition through Blended Protein Systems" at the 2008 Institute of Food Technologists (IFT) Annual Meeting and Food Expo on July 1 in New Orleans.

The symposium will explore: soy's sustainability versus dairy and meat; current market factors affecting protein prices; flavoring techniques for soy and dairy; the health benefits for athletes who use soy, dairy and soy-dairy blends; and methods to blending soy protein into dairy protein systems, which is Brown's presentation. Brown will focus on approaches to creating innovative food products using soy-dairy blends.

"Technology in the manufacture and applications of soy protein has improved tremendously over the past 30 years, and scientists at Solae have made significant advances in producing soy proteins that are viable alternatives to dairy proteins in food and beverage formulations," Brown said. "Manufacturers are seeking economical, nutritional and functional solutions for their products -- without sacrificing quality -- and soy protein certainly provides these benefits compared with dairy proteins."

Solae will be well-represented at IFT. In addition to Brown's panel, Solae scientists Minhthy Nguyen and Elaine Krul will deliver presentations on soy protein and weight management, respectively, at two Supplier Solutions Sessions. Solae will have daily culinary demonstrations and new product concepts available for sampling at booth 3727. Several of the products address dairy replacement opportunities and the health and wellness benefits of soy.

Solae is the world leader in developing innovative soy-based technology to the food, meat and nutritional products industries. Solae provides solutions that deliver a unique combination of functional, nutritional and economical benefit to our customers.

At Solae, the journey to innovation begins with nature. We take one of nature's best resources, the soybean, and create nutritious and great-tasting ingredients. Our goal is to provide solutions for today while innovating for tomorrow. With more than 1,000 products used by more than 3,500 customers, Solae's soy ingredients are enjoyed by consumers around the world in products such as baked goods, beverages, nutrition bars, meats, vegetarian meals and much more.

Headquartered in St. Louis, Missouri, USA, with annual revenue exceeding $1 billion, the company was formed through an alliance between Bunge Limited (NYSE: BG) and DuPont (NYSE: DD). For more information, visit www.solae.com.

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