Frost & Sullivan: Fitorex Stands Out in the Crowded European Soy Ingredient Market with its Pioneering Product Yaso®

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• Publié par: frost-sullivan
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• Langue: English

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Frost & Sullivan: Fitorex Stands Out in the Crowded European Soy Ingredient Market with its Pioneering Product Yaso®

PR Newswire LONDON, Aug. 22, 2012

- This minimally processed, nutrient-dense sprouted soy ingredient is amenable to inclusion in a variety of food matrices LONDON,Aug. 22, 2012/PRNewswire/ -- Based on its recent research on the soy ingredients market, Frost & Sullivan presents Fitorex Ltd. with the 2012 European Frost & Sullivan Award for Product Differentiation Excellence for its minimally processed soy functional ingredient that offers multiple advantages including increased production, reduced costs, improved functionality, and enhanced organoleptic properties. "While consumer awareness of the benefits of soy protein inclusion in the diet is high inEurope, this advantage is challenged by the inherent properties of soy including organoleptic properties – it adds beany aftertones in the food product – as well as the consumer demand for non-genetically (non-GM) modified raw material and the preservation of all the nutritional components of soy while processing," said Frost & Sullivan Senior Industry Manager Chris Shanahan. "Fitorex has overcome all these issues with its innovative ingredient Yaso®, which contains all the synergistic beneficial phytonutrients of soy in a single product due to sprouting." The pre treatment of the soy beans by sprouting offers additional benefits like easy digestibility, lower allergenicity and no flatulence that some consumers experience when ingesting soy and soy based products. Additionally, this 100 percent natural product is created from non-GM soy. Germinated, processed, pasteurised and packaged using patent-protected processes, Yaso® has a neutral aroma and flavour. It is also a source of highly digestible and complete protein, fibre, and has very low content of carbohydrate and no cholesterol. As such, Yaso® is amenable to use in many food products that cater to trends in the European food industry such as gluten- free, lactose-free, cholesterol-free and natural products. With its gluten free pasta, Fitorex has also demonstrated that inclusion of Yaso® can reduce the amount of carbohydrates required to create a consumer friendly product; typical gluten-free products have a high content of carbohydrates. "A wide variety of food matrices and the presence of cultural preferences for certain sources of protein increase the need for customizing every protein to the target market," noted Shanahan. "In view of this need, Yaso® has the advantage of being amenable for inclusion in multiple food matrices." Fitorex offers the product in a paste and whole bean format that are stable for up to a three month under refrigeration. It can be included in matrices with high and low water activity. These include meat analogues, meats, pasta and crackers. In addition, Yaso® can be used as a whole sprouted soy beans without processing into a paste, for ready-to-eat meals and catering applications. "Yaso® fits into multiple market and consumer trends since its superior