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

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2003-33610-13121
Agency Tracking Number: 2003-00449
Amount: $75,000.00
Phase: Phase I
Program: SBIR
Awards Year: 2003
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
Heartlland Fields, LLC
4200 Corporate Dr., Ste. 106, West Des Moines, IA, 50266
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 John Schillinger
 (515) 225-1166
Business Contact
 John Schillinger
Title: President
Phone: (515) 225-1166
Research Institution
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 appealing meat alternative products has been limited by existing equipment used to produce texturized soy protein, the 'meat alternative' in soyfoods. Heartland Fields is currently marketing 5 soy foods in over 1000 retail stores nationwide. The next generation of soyfood entrees will appeal to food service cutomers such as schools, hospitals, and the military, by offering high-protein, high-energy low-fat foods that Americans traditionally like to eat. Heartland Fields scientists are confident that testing and evaluation of twin-screw extrusion systems will result in an industry breakthrough for the conversion of high-protein, low-fat soy flours into texturized soy protein of heretofore unrealized likeness to real meat. This research will result in a new plant that will be owned by farmer-investors and supervised and operated by Heartland Fields personnel. The new texturized soy protein will be a safe, natural meat substitue, enabling people in this country, as well as internationally, to benefit from improved diets.

* information listed above is at the time of submission.

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