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

2. 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

3. Indian Food and Nutrition Security Indicators
Population (billions)
(WB, 2010)
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

4. 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

5. 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 (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

6. 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

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

8. 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

9. 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

10. 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

11. 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 at current per capita consumption
May go up if per capita consumption increases
Not may suppliers

12. 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

13. 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%)

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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).

20. Thank you for your attention!