Review: Soya protein products‐their processing, functionality, and application aspects

Abstract Soya protein products are very interesting ingredients because of their ready availability, functionality, nutritional value, and price. This review covers the processing, functionality, and application of the various soya protein products, that is, full‐fat soya flours, defatted soya flours and grits, soya protein concentrates, soya protein isolates, textured soya products, and modified soya proteins. The choice of food manufacturers between these soya protein products depends on the functional properties, performance in the end products, and price. According to our experience soya protein concentrates offer a proven functionality at the right price, especially for applications in meat products. Soya protein products can help to meet the protein requirements of the modern food industry economically.