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Soy and Soya based Food Products, Soybean flour, Soybean oil, Soy milk, Soy molasses, Soy sauce, Soy yogurt, Sweet bean sauce, soya extract, Soy Protein, soya nuggets, soya paneer, tofu

Soya comes from the soya bean pods that are located in the soya plant. The scientific name is Glycin Max and it is from the Pea family (Fabaceae). Soya bean pods were first cultivated in China over 4000 years ago. Today, they are mostly cultivated in North and South America inaddition to China.

The soybean is one of the richest and cheapest sources of protein and is a staple in the diets of people and animals in numerous parts of the world. The seed contains 17 percent oil and 63 percent meal, 50 percent of which is protein. Because soybeans contain no starch, they are a good source of protein for diabetics. In East Asia the bean is extensively consumed in the forms of soy milk, a whitish liquid suspension, and tofu, a curd somewhat resembling cottage cheese. Soybeans are also sprouted for use as a salad ingredient or as a vegetable and may be eaten roasted as a snack food.

Beneficial effects:

A. Soya beans contain antioxidants. These compounds protect cells from damage that is caused by free radicals. These free radicals are believed to be responsible for many cancers and premature aging.

B. Soya beans have cholesterol- lowering properties. They lower LDL (Low-density lipoprotein) and raise HDL (High-density lipoprotein).

C. Soya beans can increase bone mineral density and decrease calcium loss in aging women.

With the increasing health consciousness among the general people, the use of Soyabean is getting acceptance in the form of textured vegetable protein (popularly known as Soya badi or Soya nuggets), Soya fortified wheat flour, Soya milk, Tofu and Soya curd etc. Being mainly the country of vegetarians, India has indeed a very great potential for Soya products.

The global soy milk market driving factors are increasing demand for lactose-free food products due to the ease of digest which is likely to contribute significantly to the revenue growth of global soy milk market till 2025. Growing levels of lactose intolerance is one of the major driving factor of the market. Rising consumer awareness regarding usage of lactose-free dairy products in day-to-day life which helps in maintaining the galactose level in the body, is one of the major driving factor for the market. Manufacturers are offering a variety of soy milk-based dairy products to the consumers in order to remain in the competition. Growing population of lactose intolerance consumers is also a major factor which is driving the global soy milk market. Hence, the global soy milk market is expected to observe robust growth over the forecast period.



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