Abstract: This application involves a process of reducing nucleic acid (RNA) in yeast products by heating the protein containing portion of the yeast to over 100.degree. C. for 10 seconds to 60 minutes at a pH of about 6 to about 8. A novel yeast cell wall low RNA protein product is disclosed as is a low RNA protein isolate.

Abstract: A process for the production of a uniformly blended textured vegetable protein food product including a mixture of dehydrated food granules containing specifically sized granules of a flavored textured soy protein. The dehydrated food particles including the flavored textured soy granules are mixed in a blender so as to blend the particles together into a uniform mixture. Dehydrated onion flakes of a specific size are then added and finally mixed with the previously blended food particles so as to blend all the particles together whereby oils from certain flavored soy granules (i.e. bacon) are coated on and absorbed by the onion flakes and other dehydrated vegetables and additives.