John A. Schillinger, President, Schillinger Seed & CEO, Heartland Fields, LLC
"Selecting and Aligning New Soy Grains for Diverse Food Applications"

There are significant differences among soy grains for functionality as related to efficiency in processing and in food formulation applications. Soy protein quantity and type greatly influence functionality in soy snack, soy milk and meat replacement applications. Methods used in identifying soy varieties will be discussed as well as progress in new product development with altered grain composition.

http://www.schillingerseed.com
http://www.heartlandfields.com

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