NutriGal gathers data on soy ingredient's satiety potential

By Jess Halliday

- Last updated on GMT

Related tags Bread Nutrition

NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.

NutriGal is a division of Israeli ingredients company Galam Group which develops and manufactures soy-derived value added food ingredients. Two years ago it launched a versatile, neutral-tasting ingredient from okara (a by-product of soy processing). Although okara is used in home food preparation in some cultures, in Europe its most common use has been in animal feed.

Unlike soy flour however, which has a strong taste and smell, the ingredient is very bland, which facilitates its use in good-tasting food products with a relatively high protein level, and without the need to mask off-tastes. At HIE in Madrid earlier this month the company was showing a number of prototypes, including gluten-free bread rolls and cereal puffs.

It was also airing findings from a small study conducted with Leatherhead Food International to assess the effects of its ingredient on appetite.

The double-blind study involved 35 participants who were randomly assigned to receive one of three gluten-free bread rolls that looked and tasted the same. One group received a control roll with no protein and 0.03g fibre; one group received a 25 per cent NutriGal roll with 5g protein and 3.3g fibre; and one group received a 33 per cent NutriGal roll with 5.6g protein and 4.6g fibre.

The participants ate rolls as a midday snack, and were asked a series of questions relating to their appetite, such as how hungry they felt and how much they felt they could eat overall.

The investigators saw a clear trend towards greater satiety in the groups that ate the NutriGal rolls. Although it was more pronounced in the higher dose group, it was already clear in the lower dose rolls.

The rolls were very low calorie – 110 calories each – and as the portions were not big the effect could not be attributed to food volume.

The study does not give grounds for claiming a satiety effect, but it is in keeping with general observations that proteins and fibres help people feel fuller for longer, said Nava Almog, general manager of NutriGal.

She called it “a working tool for our clients”,​ and added that it gives them “some scientific evidence showing preliminary data that can contribute to great product in respect of satiety”.

Given the positive findings, discussions are underway with Leatherhead for a follow-up, which would test other products made with NutriGal at different concentrations.

Related topics Ingredients

Related news

Follow us


View more