Soybean production has increased significantly in Manitoba in the last few years. However the food grade soybeans have not been the focus of this growth, in part because the varieties suitable for production in Manitoba were not as well suited to food usages in part because the level of protein produced in soybeans grown in Manitoba tended to be lower than that in Eastern Canada. Nevertheless it is possible to prepare food products from these food grade beans as well as from the meal that is left after oil extraction. In this work, extracts from both food grade beans and meal will be evaluated as potential ingredients for substitution in dairy type products, in particular, frozen desserts. Using both whole food grade soybeans and meal from oilseed beans, proteins will be extracted and incorporated in to frozen desserts at various levels of substitutions, up to a point where a dairy free product will be produced. While there are some dairy–free frozen desserts currently in the market place the ability to use Manitoba-grown soybeans in this type of application needs to be demonstrated. In addition these products are made exclusively from food grade beans and have looked only at dairy free products, not products that have a dairy –soybean combination. When necessary, non dairy fat will be used in the formulation. Processing protocols will be adapted to accommodate this novel source of protein. The information from this study should allow processors to effectively use Manitoba grown soybeans in this type of food product.
