Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein. Meat, Poultry and Fish Products Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition. A number of dairy analog products have been developed with soy protein, including imitation milk, imitation cheese, non-dairy frozen desserts, coffee whiteners, yogurt and others. Soy protein lowers cost, improves nutrition and reduces allergenic response.
Many companies produce soy and milk protein blends for food manufacturing.
The two often are combined to offer a protein content similar to milk. The different blends are used as a complete or partial replacement for non-fat dry milk in baked goods, sauces, meat products and various fabricated foods.