"This particular soy substitute is different because we are working with a higher moisture content, which is up to 75 percent," Hsieh said. "The high moisture content is what gives the soy a very similar texture to chicken - in addition to the appearance."

Along with pleasing the senses, Hsieh's soy chicken provides health benefits for consumers. Soy foods contain important nutrition components, some of which help maintain healthy bones and prevent prostate, breast and colorectal cancers. Soy foods also are a good source of essential fatty acids and contain no cholesterol. The FDA has approved a claim that encourages 25 grams of soy protein in a daily diet low in saturated fat and cholesterol to help reduce cholesterol that is at or above moderately high levels.

Hsieh's research has been published in the Journal of Food and Agricultural Chemistry, Journal of Food Science, and Journal of the American Oil Chemists' Society. The next step in Hsieh's research will be to taste-test various texture combinations and make final refinements to the formula.

Source: University of Missouri-Columbia