Schillinger Seed, Inc. has developed and is launching sales of naturally developed and processed high protein soy flours.  The company has been involved in the development, production and export of high protein soybeans for 3 years, and this year is launching into the ingredient sales arena. 

Combining traditional breeding methods with extensive knowledge of soybean germplasm, Schillinger researchers have been able to set new standards for protein content in soybeans and soy flour.  Some of the varieties contain 50% protein (dry basis) which can used to produce soy flour with protein content of 58% (dry basis). 

In addition, Schillinger Seed has identified varieties with different kinds of protein, thus facilitating different manufacturing needs. Processing those beans using non-chemical means has allowed them to produce new and naturally unique kinds of soybean flour.

“Our customers are finding that the naturally higher protein content offers many advantages in processing, costs reductions and nutrition, while the natural processing allows the products to have better taste and texture” says Al Green, Director of Sales and Marketing for Schillinger.

Currently Schillinger Seed offers flour choices ranging from 47% to 58% protein, Low Fat or Full Fat, and whole grain or de-hulled.  In order to meet the distinct needs of different food manufacturers, Schillinger Seed has implemented an Integrated Supply Alliance (ISA) Strategy.  The ISA provides end-users of ingredients with full traceability and transparency from seed through to the ingredient production, storage and delivery.  Custom packaging and delivery complete the Schillinger customer solution.