Latest news with #PDCAAS
Business Upturn
17 hours ago
- Entertainment
- Business Upturn
SuperYou launches fermented yeast protein powders in India with Ranveer Singh – claims 100% vegan, gut-friendly nutrition
Actor-entrepreneur Ranveer Singh's health and nutrition brand SuperYou, co-founded with Nikunj Biyani, has expanded into the functional fitness segment with the launch of SuperYou Pro, a protein powder powered by bio-fermented yeast protein technology. Known for its India-first protein wafers and multigrain chips, SuperYou is now bringing the same disruptive innovation to protein supplements. The new range promises 24–27g of clean, complete protein per serving, all nine essential amino acids, zero allergens, and a PDCAAS score of 1.0, matching whey protein quality. Bio-fermented yeast protein – A first for India At the core of SuperYou Pro is bio-fermentation technology, a process designed for smoother absorption and superior digestibility. Unlike conventional whey or soy-based supplements, SuperYou Pro is 100% vegan, non-GMO, and crafted without dairy, soy, or gluten. Nikunj Biyani, Co-founder, said, 'When I discovered bio-fermented protein technology, I knew we had to bring it to India. SuperYou Pro is clean, great-tasting, and high-performing.' Four flavours tailored for performance SuperYou Pro is launching in Chocolate, Cold Coffee, Masala Chai, and Unflavoured variants, catering to gym-goers, runners, and active lifestyle enthusiasts. Ranveer Singh added, 'SuperYou Pro combines plant-based simplicity with whey-level performance – the love your muscles deserve.' Certifications and market reach The product is NABL verified, backed by SGS China and SciEp Australia, and manufactured in a US FDA and GMP-certified facility. Priced at ₹3,000/kg, SuperYou aims to capture 10% of India's protein powder market in 12 months. It is available on Amazon, Flipkart, Blinkit, Zepto, Instamart, and at retail outlets like Wellness Forever, Noble Chemist, Ratnadeep, and 7-Eleven. With this launch, SuperYou continues its mission to make protein consumption fun, functional, and flavourful, pushing India's nutrition industry towards science-backed, clean-label innovations. Ahmedabad Plane Crash Aditya Bhagchandani serves as the Senior Editor and Writer at Business Upturn, where he leads coverage across the Business, Finance, Corporate, and Stock Market segments. With a keen eye for detail and a commitment to journalistic integrity, he not only contributes insightful articles but also oversees editorial direction for the reporting team.
Business Upturn
17 hours ago
- Business
- Business Upturn
SuperYou launches protein powder with Indian Masala Chai flavour, alongside chocolate and cold coffee variants
Actor Ranveer Singh's health brand SuperYou, co-founded with Nikunj Biyani, has entered the protein supplements market with the launch of SuperYou Pro, a clean, gut-friendly protein powder powered by bio-fermented yeast protein technology. While the range includes classic Chocolate, bold Cold Coffee, and neutral Unflavoured options, the highlight is the uniquely Indian Masala Chai flavour, designed to bring familiar taste to fitness-focused consumers. The launch blends taste innovation with performance nutrition, catering to gym-goers, athletes, and active lifestyle users. A flavour-packed protein revolution SuperYou Pro delivers 24–27g of clean, complete protein per serving, all nine essential amino acids, zero allergens, and a PDCAAS score of 1.0—on par with whey. The bio-fermentation process ensures smoother absorption and better digestibility, making it suitable for vegans and those avoiding dairy, soy, and gluten. Nikunj Biyani, Co-founder of SuperYou, said, 'We wanted to create a protein powder that's as enjoyable as it is effective. The Masala Chai flavour is a nod to India's cultural roots while keeping health at the forefront.' Market-ready and certified The protein is NABL verified, quality backed by SGS China and SciEp Australia, and made in a US FDA and GMP-certified facility. Priced at ₹3,000/kg, it is available online at Amazon, Flipkart, Blinkit, Zepto, Instamart, and in stores like Wellness Forever, Noble Chemist, Ratnadeep, and 7-Eleven. With its distinctive flavours and science-backed formulation, SuperYou Pro aims to make protein consumption in India more exciting, accessible, and culturally connected. Ahmedabad Plane Crash Aditya Bhagchandani serves as the Senior Editor and Writer at Business Upturn, where he leads coverage across the Business, Finance, Corporate, and Stock Market segments. With a keen eye for detail and a commitment to journalistic integrity, he not only contributes insightful articles but also oversees editorial direction for the reporting team.
News18
22-05-2025
- Health
- News18
Putting Soy to Work Can Make for Tastier And Healthier Meals
Last Updated: Soy is no longer just the fallback for vegetarians or a fringe ingredient in health food aisles. It's evolving into something far more interesting and modern. Let's be honest—soy hasn't always had the most glamorous reputation. For many, it was either a bland chunk in curry or a chalky protein shake best forgotten. But that image is quietly changing. Without fanfare, soy has slipped into our freezers, our lunchboxes—even our desserts. The transformation hasn't been loud, but it has been significant. This 'wonder bean," as many call it, is no longer just the fallback for vegetarians or a fringe ingredient in health food aisles. It's evolving into something far more interesting and modern. Modern, in the sense that it fits where we are: conscious of our nutrition, impatient with fads, rooted in flavour, and not willing to sacrifice cultural comfort for coolness. Chef Rakhee Vasvani shares all you need to know: When Functionality Gets Creative In kitchens across India, soy is proving itself to be unusually accommodating. Stir it into your pancake batter for an extra protein kick, blitz silken tofu into a creamy pasta sauce, or marinate soy chunks with ginger and garlic, roast them, and you'll have something your dinner guests won't believe didn't come from a tandoor. But here's where things get more interesting. Beyond its flexibility, soy delivers something India's diet often lacks: complete, high-quality protein. Most of our meals—even the hearty ones—are heavy on carbs and light on protein variety. Soy doesn't just fill the gap; it improves the equation. According to the 'Soy – A Superfood & Wonder Bean" report by the Protein Foods and Nutrition Development Association of India in collaboration with Right to Protein, soy's PDCAAS score of 1.0 places it on par with eggs and milk in terms of quality. And it's not just tofu. Soy protein isolate (90% protein by weight), soy flour, soy milk, and textured vegetable protein (TVP) are no longer niche. They're entering the mainstream—and our parathas, pulaos, cutlets, smoothies, and cookies. With the right spice blend, soy chunks can stand shoulder to shoulder with meat in gravies. When pressed and fermented, it turns into tempeh, a nutty, textured ingredient that's now showing up in Indo-Asian fusion recipes from Bengaluru to Berlin. You'll find soy keema on café menus, soy cream cheese in bakery kitchens, and soy lattes being sipped at highway dhabas. This isn't accidental. It's the result of smart food innovation finally catching up to what soy has been capable of all along. The Protein Gap Is Still Real Let's not lose sight of the problem we're still solving: over 80% of Indians don't meet the daily recommended intake of protein. Among vegetarians especially, the shortfall is chronic. We over-index on cereals and pulses, which, while filling, don't quite meet the threshold for complete protein. Animal protein—while a common source—is sometimes expensive or not aligned with everyone's dietary preferences. Soy sits at a rare intersection: it is affordable, accessible, and adaptable. It's one of the very few plant-based proteins that doesn't need to be 'combined" with something else to complete its profile. And that matters—especially when you're trying to sneak better nutrition into everyday meals without making a show of it. Fortify a basic roti with soy flour. Mix a spoonful of soy isolate into your morning porridge. All of this is doable in homes across economic and cultural lines. No Longer Just for the 'Health-Conscious" Perhaps the biggest shift I've noticed is in attitude. People aren't adding soy to their diets because a dietician told them to. They're doing it because it makes the dish better. Soy yogurt doesn't just mimic dairy—it brings a lightness to desserts. Soy mince holds together beautifully in kebabs. And unlike many other meat substitutes, it absorbs flavour like a pro. We've also moved beyond the binary of 'Indian" and 'Western" food. A soy tikka masala is as relevant as soy hummus. Soy miso soup shares pantry space with soy bhurji. This isn't a passing wave. It's a direction we're headed in—with food that works for our health, our taste preferences, and, not incidentally, our climate. There's no shortage of protein powders or fortified snacks on the market. But soy is already here—in traditional foods and modern forms. It's in the chapati, in the sweets, in the burger. Sometimes visible, sometimes not—but always quietly making your meal just a little better. First Published:
