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Soy protein concentrate

Soy protein concentrate suppliers and sourcing guide

Soy protein concentrate is about 65 to 70% protein on a dry basis. It is made from dehulled, defatted soybean flakes by washing out the soluble sugars with aqueous alcohol, acid water or hot water, leaving the protein and most of the fiber, then drying. Many grades are further processed by heat, jet cooking or extrusion. It is used in meat products, meat analogs, bars, cereals and baked goods, and as textured soy protein after extrusion.

See suppliersWhat to ask for on the COA
Also known as
SPC · soy concentrate · Glycine max protein concentrate
Facts checked
November 2026

Forms and grades of soy protein concentrate

Suppliers sell different products under the same name. Specify the one you need.

  • Alcohol-washed

    The most common process; gives a lighter flavor but lower solubility.

  • Functional (jet-cooked or neutralized)

    Concentrate treated to raise solubility, gelling and water binding for meat and emulsion uses.

  • Textured

    Extruded into crumbles or chunks for meat analogs and extended meat products.

  • Non-GMO and organic

    Grades from identity-preserved non-GMO or certified organic soybeans.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Protein (Kjeldahl or Dumas)
Total nitrogen times 6.25 on a dry basis, typically with a 65% minimum.
Moisture, fat, fiber and ash
Proximate analysis; fiber is high compared with isolate.
GMO testing
PCR testing for genetically modified events on non-GMO grades.
Microbiology
Total plate count, coliforms, yeast and mold, Salmonella and E. coli.
Residual solvent
Residual ethanol (and hexane from defatting) by GC for alcohol-washed grades.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry area away from odors and pests. Textured grades are less hygroscopic than powders but still pick up moisture. Shelf life follows the supplier's specification, with retest for older stock.

Lots and expiry dates

Record protein, moisture and non-GMO documents for each lot. Water-holding capacity and flavor vary with process and crop year, so check them on lots used in meat or analog formulas.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Soy protein concentrate suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking soy protein concentrate suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of soy protein concentrate can brands buy?

Common forms include alcohol-washed, functional (jet-cooked or neutralized), textured and non-GMO and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for soy protein concentrate include?

Expect protein (Kjeldahl or Dumas), moisture, fat, fiber and ash, gMO testing, microbiology and residual solvent, each with its method, specification and result for that lot.

How should soy protein concentrate be stored?

Store sealed in a cool, dry area away from odors and pests. Textured grades are less hygroscopic than powders but still pick up moisture. Shelf life follows the supplier's specification, with retest for older stock.

What is the regulatory status of soy protein concentrate?

Health Canada's Workout Supplements monograph lists soy protein concentrate with the seed of Glycine max (soybean) as the source material.

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