Ingredient

Soya proteins

The Plant-Based Powerhouse

Soya proteins are derived from soybeans and are available in various forms such as tofu, tempeh, soy milk, and textured vegetable protein (TVP). They have a mild, nutty flavor and a firm or chewy texture, depending on the specific form. Soya proteins are highly valued for their high protein content and are commonly used as a meat substitute in vegetarian and vegan dishes.

Isolated purified ingredients (including mineral or synthetic)› Isolated proteins and other protein products

Soya proteins have a mild, nutty flavor that can be enhanced with various seasonings and marinades. The texture varies depending on the form, with tofu being soft and custard-like, tempeh having a firm and chewy texture, and TVP resembling ground meat when rehydrated.

Origins and history

Soybeans have been cultivated in East Asia for thousands of years and have played a significant role in Asian cuisines. The versatility of soya proteins has made them popular worldwide, especially among individuals following plant-based diets. They are used in a wide range of dishes, from stir-fries and curries to burgers and smoothies.

Nutritional information

Soya proteins are an excellent source of plant-based protein, containing all essential amino acids. They are also rich in iron, calcium, and other minerals. Additionally, they are low in saturated fat and cholesterol-free. The nutritional content may vary slightly depending on the specific form of soya protein.

Allergens

Soya proteins may cause allergic reactions in individuals with soy allergies. It is important to read labels carefully and avoid soya protein products if you have a known allergy.

How to select

When selecting soya proteins, choose products that are made from non-GMO soybeans and are minimally processed. Look for organic and certified products whenever possible. For tofu and tempeh, opt for firm or extra-firm varieties for better texture and versatility in cooking.

Storage recommendations

To store tofu, keep it in its original packaging and store it in the refrigerator. Change the water every day to maintain freshness. Tempeh can be stored in the refrigerator for up to a week in its original packaging or a sealed container. TVP should be stored in a cool, dry place, away from direct sunlight. Once rehydrated, use it immediately or store it in the refrigerator for up to 3 days.

How to produce

Soya proteins can be produced by soaking and cooking soybeans, then grinding them into a paste. The paste is then pressed to separate the liquid (soy milk) from the solids (okara). The soy milk can be further processed to make tofu or soy milk products, while the solids can be fermented to make tempeh. Textured vegetable protein (TVP) is made by extruding defatted soy flour into various shapes and sizes.

Preparation tips

Soya proteins can be used in a variety of dishes and cuisines. Tofu can be stir-fried, grilled, baked, or used in soups and stews. It can also be blended into smoothies or used as a base for vegan desserts. Tempeh is often marinated and pan-fried, grilled, or used in sandwiches and salads. TVP is commonly used as a meat substitute in dishes like chili, tacos, and spaghetti sauce.

Availability

Soya proteins are widely available in most grocery stores and supermarkets, especially in regions with a high demand for plant-based products. They are also commonly found in health food stores and Asian markets.