Soy protein has a long history of use in the US National School Lunch Program. School food service directors value it for the nutritional, functional and economic benefits it delivers in school lunch entrees, both meat and vegetarian options.
In school lunch entrees, soy protein provides a nutritious source of lean, high-quality, plant-based protein. Soy protein also delivers important functional benefits in meat entrees that make them taste and perform better in typical school food service environments. As re-heating and long hold times are common in school food service settings, soy protein can bind moisture in meat products to help them stay juicy and flavorful. Soy protein also makes meat products more affordable for school food service providers, by replacing more expensive meat inputs and making commodity meat purchases go farther, enabling them to feed more children.
PROPLUS® Vegetable Protein Products are soy protein isolates that have been specially fortified to meet the nutritional requirements of the US National School Lunch Program. Functionally, they provide texture and emulsion stability in a variety of meat systems and bind moisture in whole muscle and ground applications to help products stay flavorful and juicy. PROPLUS® Vegetable Protein Products allow processors to increase yields, provide high-quality protein and reduce fat and calories while maintaining traditional finished product quality.
PROPLUS® Products meet USDA-FNS requirements for Alternative Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program and Child and Adult Care Food Program.