World Food Processing Acquires Soy Protein Facility

Published on: May 15, 2012

Previously owned by Kerry Flavors and Ingredients, the facility has a capacity of 5,000 metric tons.

World Food Processing (St. Paul, MN) has increased production of soy protein isolates by acquiring a manufacturing facility from Kerry Flavors and Ingredients. The facility has a capacity of 5,000 metric tons. It will produce hexane-free, non-GMO soy protein isolates.

The company also offers conventional and non-GMO soy protein ingredients.