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Company Information:

Company Name: SCHILLINGER SEED INC
City: West Des Moines
State: IA
Zip+4: 50266 5903
Woman-Owned: No
Minority-Owned: No
HUBZone-Owned: No
Website URL: N/A
Phone: (515) 225-1166

Award Totals:

Program/Phase Award Amount ($) Number of Awards
SBIR Phase I $155,000.00 2
SBIR Phase II $696,000.00 2

Award List:

Designing a Natural Soy Processing System that Delivers Nutritious Texturized Soy Protein

Award Year / Program / Phase: 2003 / SBIR / Phase I
Agency: USDA
Principal Investigator: John A. Schillinger, President
Award Amount: $75,000.00
Abstract:
NON-TECHNICAL SUMMARY: Since the Food and Drug Administration announced in 1999 that foods containing soy protein may reduce the risk of coronary heart disease, commercial food companies have been looking for soy foods to meet customer demand for more healthful, convenient food. Development of… More

Refining and Expanding the Use of Low Fat Soy Flour in Twin-Screw Extrusion to Produce High Protein Textured Soy for Food Applications

Award Year / Program / Phase: 2004 / SBIR / Phase II
Agency: USDA
Principal Investigator: Joe Colyn
Award Amount: $296,000.00
Abstract:
There exists in the market an unmet demand for soy-based meat analogs to satisfy the North American consumer preferences for the texture and mouth-feel of the meats they grew up eating. Current commercial products derived from solvent extracted soybean flours do not meet market expectations. This… More

Ambient Processing and Nutritional Assessment of Trypsin-Inhibitor-Null Soybean Products

Award Year / Program / Phase: 2008 / SBIR / Phase I
Agency: USDA
Principal Investigator: John A. Schillinger, President
Award Amount: $80,000.00
Abstract:
Commercial soybeans require heat processing to deactivate anti-nutrition factors/enzymes. Schillinger Seed has developed a new soybean free of the key anti-nutrition Kunitz Tyrpsin Inhibitor (SKTI-Null). This new SKTI-Null) soybean presents the opportunity for ambient or cold processing of soybeans… More

Ambient Processing and Nutritional Assessment of Reduced-Trypsin-Inhibitor & Low Oligosaccharide Soybean Products

Award Year / Program / Phase: 2010 / SBIR / Phase II
Agency: USDA
Principal Investigator: John A. Schillinger, President
Award Amount: $400,000.00
Abstract:
The current state of the art of soybean processing requires heat processing to eliminate anti-nutrition factors and make the protein available for digestion. The proposed research will investigate the opportunity to process a new soybean variety that has been traditionally bred (not genetically… More