Soy protein concentrate, produced by alcohol extraction

Soy protein concentrate sits between whole soy flour and soy protein isolate in how refined it is: more of the soluble carbohydrate has been removed than in soy flour, but it retains more fiber than an isolate. Food manufacturers use it as an ingredient in meat analogs, sausages, protein bars, and baked goods, valued for adding protein and a meat-like texture without the fat of animal protein; it isn't typically cooked with directly at home the way flour or beans are. Its production by alcohol extraction, rather than the acid-wash method used for some concentrates, is chosen specifically to keep more of the bean's natural flavor compounds intact for use in savory formulations.

Like other dry soy products, it stores well sealed in a cool, dry place. At 328 calories and 63.6 g of protein per 100 g (a 28 g ounce serving), it supplies protein at 127% of the Daily Value, along with magnesium at 75% and iron at 60%, and unlike soy protein isolate it still carries 5.5 g of fiber per 100 g. That combination of high protein with some retained fiber is what distinguishes it from the more heavily processed isolate, making it a common choice in products aiming for both a meaty texture and a protein boost.