{"id":120917,"date":"2022-10-14T07:22:00","date_gmt":"2022-10-14T05:22:00","guid":{"rendered":"https:\/\/renewable-carbon.eu\/news\/?p=120917"},"modified":"2023-01-10T16:47:59","modified_gmt":"2023-01-10T15:47:59","slug":"purdue-food-science-receives-1-1-million-grant-to-advance-commercial-soy-based-products-across-us","status":"publish","type":"post","link":"https:\/\/renewable-carbon.eu\/news\/purdue-food-science-receives-1-1-million-grant-to-advance-commercial-soy-based-products-across-us\/","title":{"rendered":"Purdue Food Science receives $1.1 million grant to advance commercial soy-based products across US"},"content":{"rendered":"\n\n\n
\"\"
Purdue Bell Tower . Summer campus scenes<\/figcaption><\/figure><\/div>\n\n\n\n

The United Soybean Board (USB) announced the award of $1.1 million to the Purdue University Food Entrepreneurship and Manufacturing Institute (FEMI), in partnership with the University of Arkansas and the University of Missouri, for a joint project that is working to build infrastructure and connectivity for small- and medium-scale processing of soy-based value-added products.<\/strong><\/p>\n\n\n\n

The project is co-funded by the Foundation for Food and Agriculture Research, a nonprofit organization that supports research activities focused on addressing key agriculture problems including plant health and production, agricultural economics and rural communities, and agricultural and food security.<\/p>\n\n\n\n

\"Students
Students process produce in the Skidmore Lab located in the Nelson Hall of Food Science.\u00a0(Purdue University Agricultural Communications photo)<\/figcaption><\/figure><\/div>\n\n\n\n

Dharmendra Mishra, associate professor and director of FEMI, will lead the project that was born out of a national discussion on the soybean value chain. Fellow Purdue team members for the grant are Senay Simsek, department head and professor of food science; Katy Rainey, associate professor of agronomy; and Karen Hudson, a USDA-ARS research and molecular biologist. Beginning Oct.1 with a planned one-year time frame, the project will focus on phenotyping for compositional traits in novel value-added applications, trials to eliminate pressure on small- to medium-scale industry sectors and final product quality and sensory evaluations.<\/p>\n\n\n\n

\u201cSoybeans currently produce the highest protein yields per unit area compared to all other plant-based sources,\u201d Mishra<\/strong> said. \u201cThe major challenge is that quality issues with flavor and functionality have impacted the utilization of currently available soybean protein products for food.\u201d<\/p><\/blockquote>\n\n\n\n

The global demand for soy protein isolate\/concentrate is expected to increase 80 times, while the global meat substitute market is expected to be worth $140 billion by 2029, Mishra said. Increased soy production for renewable diesel production is expected to increase by 10% over the next three years.<\/p>\n\n\n\n

\u201cThere was a critical need to help the soybean farmers and soy processors. Our project proposes to solve the bottleneck of small- and medium-scale processing and facilitate the scale-up of identity preserved (IP) systems through our multistate team,\u201d Mishra<\/strong> said. \u201cOur project fits in the overall strategic vision of the connectivity for soy users to the market.\u201d<\/p><\/blockquote>\n\n\n\n

Simsek said this type of highly interdisciplinary work requires collaboration and coordinated efforts with researchers and scientists from different disciplines across institutions.<\/p>\n\n\n\n

\u201cSoy-based products have continued to grow over the past years and are expecting continued growth into the future,\u201d Simsek<\/strong> said. \u201cWith this grant, Purdue Food Science will be a hub for research, development and education that will make connections and bridge the gaps between growers, breeders, researchers, students, the food industry and consumers.\u201d<\/p><\/blockquote>\n\n\n\n

Purdue\u2019s Skidmore Sales and Distributing Food Product Development Laboratory and Pilot Plant enable stakeholders to come together and develop new soy-based products using state-of-the-art manufacturing processes to further initiatives in plant-powered protein, refinement into oils, and powders and other value-added products, Mishra said. Purdue will also offer sensory testing and assessment of consumer acceptance of soy products through Food Sciences\u2019 sensory lab. <\/p>\n\n\n\n

Contacts<\/strong><\/h3>\n\n\n\n

Dharmendra Mishra<\/strong>,\u00a0
E-Mail: mishra67@purdue.edu<\/a><\/p>\n\n\n\n

Senay Simse<\/strong>k
E-Mail:\u00a0<\/strong>ssimsek@purdue.edu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The United Soybean Board (USB) announced the award of $1.1 million to the Purdue University Food Entrepreneurship and Manufacturing Institute (FEMI), in partnership with the University of Arkansas and the University of Missouri, for a joint project that is working to build infrastructure and connectivity for small- and medium-scale processing of soy-based value-added products. The […]<\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","nova_meta_subtitle":"Joint project to build the infrastructure and connectivity for small- and medium-scale processing of soy-based value-added products","footnotes":""},"categories":[5572],"tags":[6630,5838,12575,12417],"supplier":[11727,21600,2641,87,7103,1060,8400],"class_list":["post-120917","post","type-post","status-publish","format-standard","hentry","category-bio-based","tag-agriculture","tag-bioeconomy","tag-nutrition","tag-proteins","supplier-foundation-for-food-and-agriculture-research-ffar","supplier-idealab-skidmore-college","supplier-purdue-university","supplier-united-soybean-board-usb","supplier-university-of-arkansas","supplier-university-of-missouri","supplier-usda"],"_links":{"self":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/120917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/comments?post=120917"}],"version-history":[{"count":0,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/120917\/revisions"}],"wp:attachment":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media?parent=120917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/categories?post=120917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/tags?post=120917"},{"taxonomy":"supplier","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/supplier?post=120917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}