Solae, LLC

Susan D Shivas

Izumi Mueller

Mitch Kaestner

Michael Finfrock

Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

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Brentwood, MO, United States of America

Susan D Shivas