Dietary Soy Fiber · Functional Soy Fiber for Meat, Plant-Based, Bakery & Nutrition Systems

Key characteristics

• Source: Derived from soybeans (Glycine max), typically from hulls and/or other fibre-rich fractions.
• Dietary fibre content: usually around 60–80% total dietary fiber (dry basis), with exact levels defined in the specification.
• Form: off-white to light cream powder available in different particle sizes (fine to coarse) to match application and mouthfeel requirements.
• Taste & colour: generally neutral to mildly cereal/soy-like taste and a light colour, suitable for meat batters, plant-based mixes, bakery and snacks.
• Functional properties:
  • Water-binding & water-holding capacity – helps retain moisture and improve yield in batters and doughs,
  • Fat-binding – supports fat distribution and emulsion stability in meat and plant-based products,
  • Texture & structure – contributes to body, bite and sliceability, particularly in processed meat and analogues,
  • Bulking & fibre enrichment – raises fibre level and can support calorie management strategies.
• Nutrition & labelling profile:
  • High in insoluble dietary fiber, low in fat and sugars,
  • Plant-based, suitable for vegetarian/vegan products when used with compatible co-ingredients,
  • Typically declared as “soy fiber”, “soy fibre” or “dietary soy fiber”, depending on local labelling rules.
• Allergen & intolerance aspects:
  • Soy is a major food allergen in many jurisdictions and must be clearly labelled,
  • Not suitable for consumers avoiding soy; allergen management and declarations are essential.
• Regulatory & labelling:
  • Manufacturers must confirm recognition of soy fiber as dietary fiber and applicable definitions in each market,
  • Fibre- and protein-related claims must comply with local nutrition and health claim regulations.

Atlas supports R&D teams in integrating dietary soy fiber into new and existing recipes, optimising water and fat management, texture, yield and fibre targets while balancing soy allergen and labelling requirements.

Indicative specification points

Specifications are tailored for each dietary soy fiber grade and origin. Typical parameters include:

• Total dietary fiber: generally around 60–80% (dry basis), with agreed minimum limits.
• Moisture: controlled to ensure flowability, shelf life and predictable hydration.
• Protein & fat: defined ranges reflecting soy origin and desired nutritional profile.
• Particle size distribution: fine, medium or coarse grades for meat, plant-based, bakery or snack applications.
• Bulk density: specified to support accurate dosing, blending and premix design.
• Water absorption / water-holding capacity: characterised to predict impact on yield, viscosity and texture.
• Oil-binding capacity: assessed for use in fat-containing meat and plant-based systems.
• Colour & appearance: monitored to keep batch-to-batch consistency for sensitive applications.
• Microbiological criteria: aligned with food safety standards for dried plant ingredients used in meat, plant-based, bakery and snack products.
• Contaminants & heavy metals: controlled in accordance with international guidelines and customer requirements.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and regulatory dossiers.

Meat & poultry products

• Emulsified sausages & frankfurters – dietary soy fiber helps bind water and fat, improving emulsion stability, cook yield and sliceability when used alongside proteins and phosphates.
• Fresh and cooked sausages, burgers & meatballs – supports texture, juiciness and yield in chilled, frozen and cooked products.
• Restructured meat and poultry – used in formed and restructured systems to stabilise water and provide body and bite.
• Institutional & value-focused formulations – helps manage yield and cost-in-use in catering and mass-meal production where soy allergen declaration is acceptable.

Plant-based & hybrid products

• Plant-based burgers, nuggets & strips – used together with soy or pea protein, starches and hydrocolloids to manage water, juiciness and bite in meat alternatives.
• Plant-based mince & fillings – dietary soy fiber helps maintain structure and moisture in vegan and vegetarian fillings for pies, dumplings, wraps and ready meals.
• Hybrid meat–plant concepts – supports texture, yield and fibre enrichment in recipes where meat is partially replaced by plant proteins and fibres.

Bakery, cereals & snacks

• Breads, rolls & high-fibre bakery – controlled inclusion can increase fibre level and adjust dough water absorption and crumb texture (especially in darker or value-added breads).
• Breakfast cereals & granola – used in extruded and baked cereal products to add fibre and texture where soy is acceptable.
• Extruded and baked snacks – supports bulk, crunch and fibre enrichment in savoury snacks and better-for-you concepts.

Nutrition, bars & other categories

• Nutrition & cereal bars – contributes to fibre content and texture in bars formulated with soy, cereal and plant protein systems.
• Meal replacements & specialised nutrition – used in selected concepts where soy-based fibre enrichment and water management are desired, subject to category regulations and sensory optimisation.
• Soups, sauces & ready meals – can help stabilise water, body and fibre level in sauces, fillings and finished meals with soy-forward positioning.

Formulation & process guidance

• Typical dosage ranges (to be optimised in trials):
  • Meat & poultry products: often around 0.5–3.0% dietary soy fiber in the finished product, depending on yield and texture targets,
  • Plant-based and hybrid products: dosage adjusted according to water-binding needs and structure design,
  • Bakery, cereals & snacks: levels determined by fibre claim goals and sensory limits.
• Water & process interactions:
  • Formula water must be balanced with the water-holding capacity of dietary soy fiber to avoid excessive firmness or dryness,
  • Effects on batter/dough viscosity, mixing behaviour, filling deposition and cooking should be verified in pilot and plant trials,
  • Combining soy fiber with functional proteins, starches and hydrocolloids allows fine-tuning of texture and yield.
• Sensory, allergen & regulatory considerations:
  • Soy allergen labelling is mandatory where required by law; dietary soy fiber is suitable only for products where soy is acceptable on the label,
  • Texture and mouthfeel should be optimised to minimise any grainy or coarse perception at higher dosages,
  • Fibre-related nutrition and health claims (e.g. “source of fibre”, “high in fibre”) must follow local legislation and analytical verification.

Quality & documentation

• Supplied as food-grade dietary soy fiber with agreed specifications for dietary fiber content, particle size, water-/oil-binding and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining key analytical parameters and methods.
• Additional documentation can include GMO status, allergen statements (soy), dietary suitability (vegetarian/vegan), contaminants and heavy metals, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Manufacturing facilities typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, allergen labelling, fibre and nutrition claims, and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 20–25 kg multi-wall paper bags or cartons with inner liners to protect against moisture uptake, caking and contamination. Alternative pack sizes can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, fibres and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and COA; customers should verify functionality, sensory profile and microbiological stability under their own process and storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (sausages, burgers, meatballs, restructured meats, plant-based burgers and nuggets, bakery, cereals, snacks, bars, nutrition products, etc.), target yield and fibre level, process conditions (chopping, mixing, cooking, extrusion, freezing), annual volume, packaging needs, documentation/ certification requirements (GMO, Halal, Kosher, etc.) and destination markets. Our team will recommend suitable dietary soy fiber grades and integrated ingredient solutions.