Soy protein concentrate, produced by acid wash

Soy protein concentrate is a processed ingredient rather than a food eaten on its own, made by extracting most of the fat and soluble carbohydrates from soybeans, leaving a fine, pale powder that is stirred into recipes rather than cooked as a standalone dish. Manufacturers and home cooks use it to extend or bind ground meat dishes like meatballs and burgers, thicken soups and gravies, or blend into baked goods, protein bars, and smoothies where a neutral, slightly beany flavor and a boost of protein without much fat is wanted. It absorbs liquid readily, so recipes using it typically need extra moisture, stock, egg, or milk, to keep the finished texture from turning dry or crumbly.

Store the dry powder in a sealed container in a cool, dry pantry, since moisture will cause clumping and spoilage over time. An ounce (28 g) carries 328 calories and 63.6 g of protein, 127% of the daily value, along with 60% for iron, 33% for magnesium, and 28% for calcium, but also 900 mg of sodium and 20 g of sugar in that same small amount, both far higher than the other foods in this batch, so it is typically used in small measured quantities within a recipe rather than eaten by the spoonful.