Flavor-null: Collaborative research to eliminate off-flavors for a new generation of soy protein products

New and familiar foods that combine functional ingredients, protein nutrition, and target flavor profiles are emerging at scale and are aiming for price competitiveness. Soy protein products are currently a dominant source for increasing the protein nutrition in human foods, and soy protein products are a major input stock for the alternative protein industry. Off-flavors in soy protein products primarily result from oxidation of polyunsaturated fatty acids (PUFAs), and product off-flavors are a major issue for current protein ingredients and soy foods. Our research objective is to develop a foundational soybean seed composition trait combination that overcomes the soybean flavor issue for protein ingredients: the flavor-null soy protein. Critical to this work is the establishment of yield potential and stability for these new soybean types to ensure their acceptance throughout the value chain. We are conducting collaborative research in soybean breeding and soybean processing and food science research. The results have demonstrated a working pipeline to develop unique soybean germplasm targeting elimination of off-flavors, production of small quantities of seed for processing, and performance of food science investigations into flavor and functional properties. This pipeline has allowed us to identify soybean seed composition trait combinations that fundamentally change the chemical profile of soybean seeds and to serve as input stocks to formulate flavor-null protein ingredients and soy foods to address a major issue for food manufacturers.