What is being used now Heat treated commodity soy flour $0.28/lb FOB Toronto Mixture of GMO/non-GMO
Value that is being missed 1.) Natural bleaching Lipoxygenase capable of whitening bread flour Lipoxygenase primary cause of off-flavour 1% to 2% soyflour off-flavour not a problem Enzyme present in soybean Wheat flour
2.) Low off-flavour soybean This picture creates expectations. Products cannot disappoint. Soybean varieties with low off-flavour exist.
3.) Functional synergy with wheat flour. There are soybean varieties that have the capability of interacting positively with wheat flour.
4.) Okara as an additive Okara Protein Fibre Probiotic sugars
Companies with capacity Hayhoe Mills Jackson Seeds NewlyWeds
Lots of other companies considering development of capacity. Need to be able to identify clients.
Summary Soyflour use in the bakery industry is growing Value-added opportunities in Canada are being missed. Incorporation of these opportunities will leverage wheat product sales. We need to creatively build a value chain to capture these opportunities.
Objectives for today Obtain feedback on market issues Create linkages Determine if perceived opportunities are worthwhile Identify constraints to removing them