April 6, 2015
Indianola, Iowa – Barry Nadler, President of Harvest Innovations, announced that the company has created a revolutionary new non-hexane, non-GMO soy protein being sold under the trade name “HIsolate®”. Harvest Innovations is the world leader in the development of soy proteins for the natural and organic food market. Nadler reports that for years, non-hexane soy proteins have been criticized for not having enough protein, being too high in fat and costly. Harvest Innovation’s new “HIsolate®75/80” solves each of those problems. Mr. Nadler reports that this will be great news for natural and organic food manufacturers that wish to remove hexane extracted soy ingredients from their food.
Soy protein is one of the highest quality protein sources available and for this reason, it is widely used around the world. Historically, the food industry has had little choice but to use soy protein made via the use of hexane, a toxic solvent that removes the oil from the beans. This chemical process was initially used in the 1930’s and 40’s to extract oil from soybeans to make biofuels for the war effort. Today, soy manufacturers that use hexane processing, break the soybean down into protein, fat, fiber, and starch, and after further processing, the individual components are sold off to the food industry.
Over the last six years, Harvest Innovations has worked diligently to develop a holistic approach to processing, allowing nature to prevail over the use of chemicals and machinery. As the demand for sustainable natural food products continues to grow, companies making natural and organic food strive to replace chemically derived ingredients, such as hexane extracted soy protein with natural alternatives. Harvest Innovation’s all natural process fills this need. Starting with non-GMO and Organic soybeans, HIsolate® delivers optimal nutrition and neutral taste. Soy proteins are primarily used in the food industry to bind water or fat and to deliver protein. HIsolate® has been tested and shown to provide comparable functional properties as the traditional hexane extracted concentrates and isolates. The product has been
successfully tested in extruded crisps, which will allow for higher protein in cereals and bars without the use of hexane derived soy. The HIsolate® protein will also function well for companies that produce protein drinks or powders, allowing them to avoid chemicals and the undesirable flavors associated with other plant proteins.
Mr. Nadler reported that the protein level of HIsolate® is higher than standard soy protein concentrates, and just under that of isolates, thus the name “HIsolate®75/80”.
For further information, contact Nicole Weidner, Vice President of Sales and Marketing at:
firstname.lastname@example.org or 515-962-5063.