Soy Flours: Made by grinding dehulled, defatted soybean flakes. Soy flours are approximately 50 percent protein by weight and are primarily used in baked goods.

Soy Protein Concentrates: Made by removing a portion of the carbohydrates from defatted and dehulled soybeans. Soy protein concentrates retain most of the fiber in the original soybeans and must contain at least 65% protein on a moisture-free basis. They are often used as a functional or nutritional ingredient in a wide variety of food products.

Soy Protein Isolates: Prepared through a process using water extraction and minimum heat on soy flakes. The product is nearly carbohydrate and fat-free and are 90 percent protein by dry-weight. Isolated soy proteins are used as a nutritional, functional or economic alternative to traditional proteins in food bars, beverages, baked goods, breads, cereals, poultry, red meat, and seafood products.

Soy Lecithins: Lecithins are a naturally occurring component of soybeans. Lecithins are obtained from soy oil after the oil's extraction from the soybean flakes. A wide variety of refined lecithins are available, they provide important surface active properties to a variety of foods such as instant drink mixes, infant formulas, meat sauces and gravies, dispersible oleoresins, pan releases, chewing gum, and no-fat bakery and snack foods.

Soy Fibers: A fiber source derived from the soybean. Due to its neutral taste and light color, soy fiber can be incorporated into a variety of high-fiber and reduced-calorie products; such as, baked goods, cereal and beverages, without affecting traditional quality. Extensive clinical studies with soy fiber have proven that it provides all the benefits associated with both soluble and insoluble fiber.

Soy Polymers: Provide benefits as functional additives for the coated paper and paperboard markets. High performance, soy-based polymers are derived from innovative technology for specific market applications.