Latest news with #RighttoProtein
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:
Business Standard
22-04-2025
- Business
- Business Standard
Right to Protein Celebrates the Global Annual 'Soy Month' 2025
NewsVoir Mumbai (Maharashtra) [India], April 22: April marks the annual global celebration of Soy Month, a tribute to the versatile and nutritious and protein packed superfood - Soy. The dedicated protein awareness campaign, the 'Right to Protein' has kickstarted celebrations for Soy Month, emphasizing the crucial role soybeans play in fostering sustainable food systems and protein-rich diets. To commemorate Soy Month, 'Right-To-Protein' partnered with SFPWA (Soy Food Promotion and Welfare Association) to host the International Conference on 'Farm to Fork: Bridging the Protein Gap in India through Sustainable Soy Foods' on April 4-5, 2025, at the Indore Marriott. The flagship event brought together leaders in nutrition science, food technology, agriculture, and public policy to discuss how soy-based foods and meat such as fish and chicken - can address India's widening protein gap. Speaking at the conference, Kevin Roepke, Regional Director - South Asia & Sub-Saharan Africa, U.S. Soybean Council Export (USSEC), mentioned, "Historically, soybean's potential for nutrition security in India was recognized during the Bengal famine. A specific researcher, Sanka Day, reached out to the University of Illinois, and subsequently, various research institutions and universities were developed in the 1960s and 1970s, leading to identifying a need for a solution. Highlighting the potential for U.S.-India collaboration in innovation, he further added, "Looking ahead to our bilateral relationship, the future appears promising. We can collaborate on innovative uses for soy protein and products, including industrial applications and food uses, and enhance supply chains like poultry and aquaculture, where soy plays a significant role. Effective collaboration and partnerships are crucial. U.S. Soy Farmers and USSEC are prepared to partner with Indian stakeholders to achieve a protein and nutrition-secure future." U.S. Soybean farmers Anne Meis, David Williams, and Mark Read shared their perspectives on the critical role of U.S. Soy in providing high-quality, sustainable protein solutions worldwide. Sumit Agarwal, Director of Bionutrients, emphasized the need for a mindset shift, "A paradigm shift in mindset and ecosystem can be achieved by positioning soy correctly. For example, soy can be included in protein shakes for the youth as a recovery protein, meeting today's needs. The key aspect to highlight is that soy is a complete protein. Substantial research is also ongoing to debunk myths preventing large-scale consumption of soy foods." Additionally, 'Right to Protein' unveiled a rebranding of a report titled 'Soy -- A Superfood and Wonderbean,' which defines soy's role in addressing India's protein deficiencies. Key insights from the report include: India's Protein Deficiency Crisis: * Rural vs. Urban Gap: Rural adult women have a median protein intake of 45.9 grams per day, which is 83% of the Recommended Dietary Allowance (RDA). Urban adults consume slightly more, averaging 55.4 grams per day. * Protein Quality Matters: Traditional Indian diets are largely cereal-based and often lack complete amino acid profiles, affecting overall protein adequacy. Vegetarian Diets Need Complementary and Protein Sources: * Dietary Practices: A significant portion of the Indian population practices vegetarianism, relying on cereals and pulses for protein, which may not provide complete protein profiles. Although milk production in India has increased substantially, milk consumption has not changed significantly. * Soy Protein, as a plant-based, complete protein is ideally suited for vegetarian diets. It provides all 9 essential amino acids in optimal ratios required for human growth and development. Child Nutrition * According to National Family Health Survey 2019-2021, approximately 36% of Indian children under five are stunted, 17% are underweight, and 6% are wasted -- these conditions are linked to chronic protein and nutrient deficits. Sanjeev Astana, CEO of Patanjali Foods, one of India's largest soy processors, shared insights on scaling domestic soy production,"Our strategy to boost soy production involves close collaboration with farmers, daily procurement availability, and policy work with industry and government. This approach drives higher production, making soy products more affordable and accessible. Our diverse soy food products showcase soy's versatility in the food industry." The 'Right to Protein' campaign aims to increase public understanding of protein's importance and encourages governments, businesses, and organizations to prioritize protein production, distribution, and consumption in their policies and practices. This includes promoting sustainable agriculture and animal husbandry practices, supporting research and development in protein science, and ensuring access to a variety of affordable and nutritious protein sources. The campaign also raises awareness about the global burden of protein deficiency, a significant public health concern, particularly in developing nations. By promoting diverse anthe 'Right to Protein', the goal is to improve nutrition security, enhance health outcomes, reduce poverty and hunger, and support sustainable development. Check your Protein Grade and see how much protein you need at Partner With Us As we continue to champion the importance of protein education and sustainable food systems, Right to Protein welcomes collaboration with government agencies, academic institutions, food and agri-businesses, health and nutrition experts, and non-profit organizations. If you are interested in partnering with us or supporting our mission through research, outreach, or innovation in protein access, we invite you to reach out.
Fashion Value Chain
22-04-2025
- Business
- Fashion Value Chain
Right to Protein Celebrates the Global Annual ‘Soy Month' 2025
Joins Hands with SFPWA for International Soy Conference to promote soy in sustainable food systems and protein-rich diets in India Unveils a rebranding report titled 'Soy: A Superfood and Wonderbean, addressing India's unique protein challenges with Soy as a solution April marks the annual global celebration of Soy Month, a tribute to the versatile and nutritious and protein packed superfood – Soy. The dedicated protein awareness campaign, the Right to Protein' has kickstarted celebrations for Soy Month, emphasizing the crucial role soybeans play in fostering sustainable food systems and protein-rich diets. L to R: Anne Meis – U.S. Soybean farmer; Kevin Roepke – Regional Director – SAASSA, USSEC; Mark Read – U.S. Soybean farmer & David Williams – U.S. Soybean farmer To commemorate Soy Month, 'Right-To-Protein' partnered with SFPWA (Soy Food Promotion and Welfare Association) to host the International Conference on 'Farm to Fork: Bridging the Protein Gap in India through Sustainable Soy Foods' on April 4-5, 2025, at the Indore Marriott. The flagship event brought together leaders in nutrition science, food technology, agriculture, and public policy to discuss how soy-based foods and meat such as fish and chicken – can address Indias widening protein gap. Speaking at the conference, Kevin Roepke, Regional Director – South Asia & Sub-Saharan Africa, U.S. Soybean Council Export (USSEC), mentioned, 'Historically, soybeans potential for nutrition security in India was recognized during the Bengal famine. A specific researcher, Sanka Day, reached out to the University of Illinois, and subsequently, various research institutions and universities were developed in the 1960s and 1970s, leading to identifying a need for a solution. Highlighting the potential for U.S.-India collaboration in innovation, he further added, 'Looking ahead to our bilateral relationship, the future appears promising. We can collaborate on innovative uses for soy protein and products, including industrial applications and food uses, and enhance supply chains like poultry and aquaculture, where soy plays a significant role. Effective collaboration and partnerships are crucial. U.S. Soy Farmers and USSEC are prepared to partner with Indian stakeholders to achieve a protein and nutrition-secure future.' U.S. Soybean farmers Anne Meis, David Williams, and Mark Read shared their perspectives on the critical role of U.S. Soy in providing high-quality, sustainable protein solutions worldwide. Sumit Agarwal, Director of Bionutrients, emphasized the need for a mindset shift, 'A paradigm shift in mindset and ecosystem can be achieved by positioning soy correctly. For example, soy can be included in protein shakes for the youth as a recovery protein, meeting todays needs. The key aspect to highlight is that soy is a complete protein. Substantial research is also ongoing to debunk myths preventing large-scale consumption of soy foods.' Additionally, 'Right to Protein' unveiled a rebranding of a report titled 'Soy — A Superfood and Wonderbean,' which defines soy's role in addressing Indias protein deficiencies. Key insights from the report include: India's Protein Deficiency Crisis: Rural vs. Urban Gap : Rural adult women have a median protein intake of 45.9 grams per day, which is 83% of the Recommended Dietary Allowance (RDA). Urban adults consume slightly more, averaging 55.4 grams per day. Protein Quality Matters: Traditional Indian diets are largely cereal-based and often lack complete amino acid profiles, affecting overall protein adequacy. Vegetarian Diets Need Complementary and Protein Sources: Dietary Practices : A significant portion of the Indian population practices vegetarianism, relying on cereals and pulses for protein, which may not provide complete protein profiles. Although milk production in India has increased substantially, milk consumption has not changed significantly. Soy Protein, as a plant-based, complete protein is ideally suited for vegetarian diets. It provides all 9 essential amino acids in optimal ratios required for human growth and development. Child Nutrition According to National Family Health Survey 2019-2021, approximately 36% of Indian children under five are stunted, 17% are underweight, and 6% are wasted — these conditions are linked to chronic protein and nutrient deficits. Sanjeev Astana, CEO of Patanjali Foods, one of India's largest soy processors, shared insights on scaling domestic soy production,'Our strategy to boost soy production involves close collaboration with farmers, daily procurement availability, and policy work with industry and government. This approach drives higher production, making soy products more affordable and accessible. Our diverse soy food products showcase soys versatility in the food industry.' About Right to Protein The 'Right to Protein' campaign aims to increase public understanding of proteins importance and encourages governments, businesses, and organizations to prioritize protein production, distribution, and consumption in their policies and practices. This includes promoting sustainable agriculture and animal husbandry practices, supporting research and development in protein science, and ensuring access to a variety of affordable and nutritious protein sources. The campaign also raises awareness about the global burden of protein deficiency, a significant public health concern, particularly in developing nations. By promoting diverse anthe 'Right to Protein', the goal is to improve nutrition security, enhance health outcomes, reduce poverty and hunger, and support sustainable development. Check your Protein Grade and see how much protein you need at Partner With Us As we continue to champion the importance of protein education and sustainable food systems, Right to Protein welcomes collaboration with government agencies, academic institutions, food and agri-businesses, health and nutrition experts, and non-profit organizations. If you are interested in partnering with us or supporting our mission through research, outreach, or innovation in protein access, we invite you to reach out.
