Enhancing lean meats with soy protein helps reduce fat content and improves quality by adding juiciness. Today you can choose from a wider range of soy protein products. New technologies have created new forms of soy protein called concentrates and isolates. When combined, these provide a meaty texture and juiciness students love. Earlier products on the market were textured forms of soy flour, which contains more carbohydrates, but even this product has improved.
Soybeans are high in protein, carbohydrates and dietary fiber.
They are also low in fat, cholesterol-free and rich in vitamins and minerals. Soy protein ingredients, specifically, are low in fat and have no cholesterol, so when combined with meat, they reduce overall fat. It's like eating the same great food but with a healthier, low-fat twist. To give you an idea, look no further than the traditional foods served in school cafeterias. You can also find soy-enhanced cheeses and lunch meats, not to mention soynut butter.