The Northern Crops Institute (NCI) hosted 14 participants from six different countries for the Soy Based Texturized Protein and Meat Analog Course.
The four-day course ran from May 21st through the 24th, during which participants heard from various speakers, received hands-on experience, and sampled several soy-based products.
Linda Funk, executive director of The Soyfoods Council, stated that “the technology has come so far in the way that meat alternatives are produced that it’s pretty darn close to meat when it comes to texture and taste.” Funk also mentioned that “whether you’re a vegan, a vegetarian, or an omnivore, soy can be a part of your healthy diet.”
The course offered industry-focused options for final products using soy-based meat alternatives, and an overview of soy foods on the market today. As well as introductory information to manufacturing soy-based texturized protein and soy meat analogs, and hands-on instruction using NCI’s Twin Screw extruder to produce these products.
Bakiel Ben Shamriel, of South Africa, really enjoyed how well rounded the course was. “It’s a very complete course,” Shamriel said. “It gives you every component of what you need to know, whether its marketing, the technical aspect, the product aspect, it’s an amazing course.”
This course would not have been possible without help from the North Dakota Soybean Council (NDSC) and the Minnesota Soybean Research and Promotion Council (MSRPC.)
To view a list of future courses, click here.