Soy Food – Challenges and Opportunities Suresh Itapu, Ph.D. NutriTech Consulting Services Pvt. Ltd.

Outline Indian food and nutrition status Indian health issues Benefits of soybean Opportunities in various sectors Challenges to increase soy consumption Soybean and sustainability Summary

Indian Food and Nutrition Security Indicators Population (billions) 2011 (WB, 2010) 2030 1.2 (17.5%) 1.6 Arable Land Agricultural Land(FAOSTAT, 2010; 2007) 11.2% 3.6% Renewable Internal Freshwater Resources flow (FAOSTAT, 2010) 2.9% Poverty as % of Global poverty (<1.25 US$/day in 2004/05) 33% Undernourished (in 2004/06; FAO, 2010) 28.8% High incidence of both micro and macro nutrient malnutrition India crop yield per ha among the poorest in the World %: is share of the world India hosts > 1/3 of the world's undernourished children. Malnutrition not only affects the poor but rich as well

Protein Status in India Prevalence of protein deficiency is very high in India More than 90% vegetarians and 85% non vegetarians GAP in availability of pulses and milk Leading to growth and development problems Protein quality deficiency Cereals contribute more than 70% protein Cereals have relatively low digestibility and quality Globally protein demand will increase by 70% by 2050 Indian requirement will be even higher

Health Issues Among Indians India is the world’s capital of diabetics 31.7 million in 2000. Currently estimated to be about 63 million Estimated to grow to 80 million by 2030 Diabetics are more prone to heart diseases than normal people Higher prevalence of CVD Heart disease patients in India will be about 45 million by 2020 (60 % of world heart patients) 0.3 mil death annually in India. South Asians are genetically predisposed to get heart disease Cancer is the 2nd leading cause of death & 1st in the age group of 40 to 60 yrs. Cancer load 3.5 million New cancers / yr. 1.0 mill Cancer deaths / yr. 0.8 Mill

Soybean – A Nutritional Gift Nature’s wonderful nutritional gift Plant food with high quality protein but with minimum saturated fat. With proven health benefits Highly versatile product with enormous application

Soy - Health and Nutrition Benefits Nutritional benefits Rich in protein Protein Quality Health Benefits Heart Health Osteoporosis Women’s health Cancer

Soy Protein in Alleviating Malnutrition 1200 Children (1-2 Years) 2nd grade malnourished Duration – 12 Months Results Alleviating malnutrition  haemoglobin content  cognitive abilities  anthropometric measurement  morbidity Efficacy of soy protein isolate based food mix in improving the nutritional status of malnourished children (1-2 yrs), 2001

Economics (Rs) of Food Proteins Price/kg Protein % Price/kg protein Wheat 22 11 200 Legumes 150 682 Rice 35 8 438 Soybean 40 88 Soy flour 70 52 135 Soya Bari 90 173 Tofu 120 14 857 Soymilk 25 4 625 Rajma 23 522 Chana 80 19 421 Curd 100 5 2,000 Milk 1,000 Chicken 175 20 875 Meat 250 18 1,389 Egg (piece) 5.5 909

Opportunities for Soy in Food and Nutrition Security Most economic protein source Quality at par with milk and eggs Locally produced Versatile products Soy flour, TSP, dal analogue, milk, tofu, nuts, whole beans Can be adopted to any feeding programs Easy to fortify with micronutrients Easy to include in any recipe Well documented studies Widely used across globe

Lentil Analogue Issues of Concern Made from defatted soy flour and wheat/corn/rice Contains about 50 percent soy More than 30% protein 30% more than traditional lentils Easy to cook Perfect vehicle for micronutrient fortification Locally available raw materials Economical and Healthier Issues of Concern Increasing prices Limited availability Domestic and international Increasing imports Required to import > 6.0 Million MT by 2019-20 at current per capita consumption May go up if per capita consumption increases Not may suppliers

Effective Yield of lentil analogue   Yield (Kg/ha) Crop Actual Dal analogue Corn 2,730 1,865 Wheat 2,700 1,850 Paddy 3,500 2,250 Soybean 1,000 1,988 Red Gram 750 2,000 Green Gram 600 Black gram Bengal Gram 650 A processing plant in one hectare land can produce 30,000 MT of lentil analogue in a year

Textured Vegetable Protein Products Texturized Soy Protein, Structured Meat Analogue, High Moisture Meat Analogue, Fibrous Soy Protein Opportunity in retail markets, feeding programs and meat applications Interest in Non-GM edible products in Asian and European markets India is the only authentic Non-GM soy supplier Twin Screw Extruded products has the ability to cater value added quality products to international markets Quality TSP to Middle East Asia TSP (20-25%) SMA (28-32%) FSP (23-28%)

Opportunities for Soy are Enormous Current growth is only the tip of the iceberg Vegetarian population India is leading producer of soybean Edible processing is established Scope as health foods is enormous Heart health, diabetic Malnutrition Feeding programs Economical

Opportunities for Soy Retail markets Huge potential in feeding programs (ICDS, MDM) To improve nutritional status TSP, soy flour, dal analogue, soy nuts Potential in PDS To improve food security TSP, dal analogue, Toasted flour for fortification Retail markets Health conscious consumers Soymilk, tofu, protein supplements, lecithin Sports personnel and sports enthusiasts Protein supplements Process industry Baking, confectionary and snack food industry Offers opportunities in export markets being authentic non-GM Soy flour, soy protein concentrates, isolates, lecithin, soy nuts, dairy analogues, meat processing

Soy Protein and Functionality Before the revelation of the health benefits soy protein products are used primarily for their functional characteristics. Unique soy protein structure facilitates association of the protein with both fat and water. Initially there were many challenges in replacing the functionality of these traditional ingredients with soy proteins Advances in the breeding and processing resulted in much better and comparable functionality Explored for the replacement of expensive ingredients such as egg and milk for the food processing industry Can be effectively used in processed food industry Bakery industry, snack foods, nutraceutical industry, beverage industry, meat industry, etc

Challenges Earlier failures Limited awareness on goodness of soy Soymilk failure in late 80’s Positioning of TSP Consumption of whole beans Limited awareness on goodness of soy Too much focus on anti nutritional factors of soy Unsubstantiated negative reports in social media Limited support from government of India Quality of soy ingredients pose certain challenges especially for exports Cautious approach by food industry

Soybean and Sustainability Soybean is highly sustainable crop for protein and oil Highly resistant for adverse environmental conditions Perfect solution for the mankind with decreasing natural resources like water and land

Summary Food and nutrition security remains an issue Soybean with excellent nutrition profile can play a significant role in improving the food and nutrition security in India Being the most economic protein source can be Ideal for feeding programs Well documented health benefits of soy can improve health status population Value added soy ingredients offer opportunities in processed food industry Soy helps in effective utilization of scarce resources (water land, energy).

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