Soy curls
Soy curls are a trademarked brand of textured vegetable protein strips made exclusively from whole, non-GMO soybeans grown without chemical pesticides, offering a minimally processed, plant-based alternative to meat with a chewy texture and neutral flavor that absorbs seasonings. Developed by the family-owned Butler Foods company in Grand Ronde, Oregon, in 1997, they consist of a single ingredient—soybeans—and undergo a production process involving soaking, cooking, mashing, extruding, and low-temperature drying, without chemical additives, preservatives, or high-heat extrusion.[1][2] Invented by Dan Butler, a lifelong vegetarian and Seventh-day Adventist who founded the company after teaching sustainable farming in Africa, soy curls gained popularity in the early 2000s within vegan communities, particularly in the Pacific Northwest. Production has expanded to meet demand for natural meat substitutes.[2] Nutritionally, soy curls provide approximately 10 grams of complete protein and 3 grams of dietary fiber per 1-ounce serving, along with iron (about 2.7 mg), and are gluten-free, cholesterol-free, low in sodium, and free of trans fats.[3]Description
Physical characteristics
Soy curls are presented in their dehydrated state as long, thin, curly strips or shreds, resembling desiccated mushroom stems or dry squiggles.[4][5] These strips exhibit a light tan or beige color.[5] In dry form, they possess a lightweight, firm, and fibrous texture that can snap crisply when broken.[4] Upon rehydration by soaking in warm water or broth for 8 to 10 minutes, soy curls expand and plump into chewy, stringy strands with a striated appearance, mimicking the fibrous quality of pulled chicken or pork.[1][5] The rehydrated texture is described as pleasantly chewy and meat-like, with a buttery interior that becomes crispy on the outside when sautéed or roasted.[4] Sensory-wise, dry soy curls have a neutral, mild soy flavor that is essentially flavorless, serving as an absorbent base for seasonings.[5] When rehydrated and prepared, they develop a subtle umami note and a fibrous mouthfeel that effectively imitates animal proteins, enhancing their versatility in dishes.[4] Compared to textured vegetable protein (TVP), soy curls offer a less processed alternative with a more natural, whole-soy composition.[4] Soy curls are commonly packaged in 8-ounce bags, which are shelf-stable when unopened if stored in a cool, dry place. Refrigeration or freezing is recommended to preserve freshness and extend shelf life.[1][6]Ingredients
Soy Curls are made exclusively from 100% whole, non-GMO soybeans (Glycine max), with no other ingredients included in their composition.[1] These soybeans are sourced from the United States and grown without the use of chemical pesticides.[1] The product contains no preservatives, additives, chemicals, or hexane, as it is produced from whole soybeans without solvent extraction processes.[1][7] This approach distinguishes Soy Curls from defatted soy products like textured vegetable protein (TVP), which often involve chemical defatting.[1] Additionally, Soy Curls are free of artificial flavors, added sodium, and cholesterol, while being naturally gluten-free and suitable for vegan diets.[1]Production
Sourcing and preparation
Soy curls are manufactured using select, non-GMO whole soybeans sourced from farms in the United States, cultivated without the use of chemical pesticides to promote sustainable agricultural practices.[1] This sourcing approach ensures the beans are grown in a manner that minimizes environmental impact while maintaining high quality standards for the final product. Upon arrival at the processing facility, the soybeans are thoroughly cleaned to remove any debris or impurities. They are then soaked in spring water—free of chlorine—to rehydrate and initiate the softening process, followed by slow cooking in large vats where they are continuously stirred.[8] This method avoids defatting, chemical extraction, or additives, allowing the beans to soften naturally while preserving their structural integrity.[9] Quality control during sourcing and preparation focuses on selecting intact, whole soybeans to retain their natural fiber content and essential nutrients, with no oil extraction employed to ensure the product embodies the complete soybean.[1] This careful handling upholds the whole soybean's integrity, aligning with the core ingredients used in soy curls production.Manufacturing process
The manufacturing process of soy curls involves extruding prepared whole soybeans to form the product's signature shape and texture. The softened soybean mixture is forced through a specialized extruder, creating long, curly strips that develop a fibrous consistency similar to pulled meat, achieved mechanically without high-heat chemical treatments.[10] After extrusion, the strips undergo low-temperature dehydration to remove moisture content, producing a lightweight, shelf-stable product that preserves the soybeans' inherent fiber and nutrients. This drying method avoids excessive heat, maintaining the product's natural qualities while ensuring long-term storage viability.[10] Soy curls are produced exclusively by Butler Foods, a family-owned company based in Grand Ronde, Oregon, in small batches that emphasize minimal intervention and exclude all additives.[11][12] Unlike textured vegetable protein (TVP), soy curls production avoids defatting processes and solvents such as hexane, utilizing whole non-GMO soybeans to retain their complete nutritional composition.[7][13]Nutritional profile
Macronutrients
Soy curls, derived from whole non-GMO soybeans, offer a balanced macronutrient profile that supports their use as a versatile plant-based protein source.[14] A typical serving size is 28 g (approximately 3/4 cup dry), providing 120 calories. The protein content is 11 g per serving, making soy curls a rich source of complete plant-based protein, as soybeans contain all nine essential amino acids required by the human body.[15] Total fat is 5 g, including 1 g of saturated fat and 0 g of trans fats, reflecting the natural lipid composition of whole soybeans without added hydrogenated oils.[14] Carbohydrates total 8 g per serving, with 1 g of sugars and 6 g of dietary fiber; the fiber is notably high in soluble forms derived from the soybean's hull and cotyledon, which can aid in cholesterol management by binding bile acids in the digestive tract.[14][16] Soy curls contain 0 mg of cholesterol and 0 mg of sodium, aligning with their status as an unprocessed, whole-food product free from animal-derived components or added salts.[14]| Nutrient | Amount per 28 g Serving | % Daily Value* |
|---|---|---|
| Calories | 120 | - |
| Total Fat | 5 g | 6% |
| Saturated Fat | 1 g | 5% |
| Trans Fat | 0 g | - |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrates | 8 g | 3% |
| Dietary Fiber | 6 g | 21% |
| Total Sugars | 1 g | - |
| Protein | 11 g | 22% |