Staeta Soy Milk Homepage, Soya Milk India, Staeta Soymilk

The nutritional virtues of soybean were intuitively realized in the Orient over 4000 years ago where it was used in multiple of staple foods.  At the turn of the last century, the West realized these virtues of Soybean but the taste of foods and beverages made from Soybeans was unacceptable to the Western palate since it majorly limited their food use.

Mahatma Gandhi introduced use of Soybean in India in 1935 in the form of cooked whole and split beans. However, because of the extensive cooking required to make them digestible, Soybean did not enter the Indian diet at that time. More recently, Soybean use is gaining acceptance in the form of textured vegetable protein (TVP), popularly sold as Soy vadi and Soy nuggets. These are made from the Soybean meal (the residue left after the extraction of oil) that is normally used as animal feed (chicken, fish, cattle, etc.). Soy protein isolates and concentrates are also made from this meal. Since the oil extraction in modern plants involves the use of hexane (a carcinogen solvent), traces of hexane are likely to remain in the meal and enter the foods made from the Soybean meal.

Soybean, in the form of Soymilk was introduced in the West by John Kellogg, the founder of Kellogg breakfast cereals, who tried to popularize Soymilk around 1930. However, only in the past ten years has the technology improved to the extent that Soymilk has become acceptable by a significant amount of population. Soymilk made from whole Soybeans and the products derived from Soymilk keep most of the Soybean goodness.

It is well known that the protein yield per hectare by growing Soybeans is the highest among all sources of protein - plant or animal. Soybean, thus is one of the most ecogenial (environmentally friendly) crops.

Soybean is gaining popularity nowadays in India. Also, because of its nutritious properties, it is considered as a healthier option. Soy foods such as Soy flour, Nuggets, Soy mince, Roasted beans are being used in various recipes. Soymilk is a healthier option made out of Whole Soybeans and one of the non dairy alternatives for milk.

Soymilk and Soy products have been in use in Oriental countries for centuries, and the peculiar beany odour and beany taste were accepted characteristics of Soy preparations. However, in non-oriental cultures such as in the US, Europe and in South Asia, although Soy was recognized as a health product, its acceptance, especially as Soymilk, remained low because of its odour and taste. ProSoya Inc. changed all that. By inventing a process to make Soymilk that avoided the beany odour and taste, ProSoya revolutionized the Soymilk industry in the Americas, and subsequently, in 45 other countries.

We process the Soymilk with "Airless Cold Grinding" that prevents oxidation of lipoxygenase, and consequent beany taste. Our Soymilk has outstanding taste, incredibly smooth mouth-feel and is nutritionally a superior beverage. It is made from “Whole Soybeans” and fortified with calcium and other essential minerals and vitamins, also UHT sterilized to preserve freshness and prevent loss of nutrients.

US FDA has passed a health claim in 1999, “25 grams of Soy protein a day, as part of a diet low in Saturated Fat and Cholesterol, may reduce the risk of Heart disease”.

Soy can be used in many ways in our daily life. Regarding use of soybean imagination is the only limitation. Different soy products such as soybeans, soy flour, and soybean oil can be added to variety of traditional foods. Here are some easy tips and ways to consume soybean protein regularly.

Soybeans: Soybeans as such can be used like lobia. They can also be added up to 20% in dosas, pesarattu, dahibhalla and vadas etc. where whole legumes are added. Soak soybeans along with the whole legumes and make the recipe as is usually done. Soybeans can also be added up to 20% in recipes such as chole, rajma and dal makhani.

Wheat-soy flour: This is nothing but addition of 10% defatted soy flour to wheat flour (add 1kg defatted Soy flour to 10 kg wheat flour) to make rotis, chapattis puris etc. Addition of 10% soy flour to wheat flour increases protein in wheat flour from 11 to 16%. Several brands of wheat soy flour mix are already available in the market.

Besan-soy flour: Add 20% defatted soy flour to besan and use to make products such aspakora, chilla, kadhi etc. The products made of this mix absorb 20% less oil than the products made out of just besan. Protein content and quality of course is enhanced.

Nuggets and Granules (Soy Bori): Nuggets and granules are made of 100% defatted soy flour which has more than 50% protein and less than one percent fat. Nuggets and granules are healthy alternate to meat and can be used easily in Indian cuisine.

Soymilk: Soymilk is extracted from soybeans using modern technology and can be made to taste great while containing all the nutrition of soybean. Although it does not taste like dairy milk it is tasty in its own right. Soymilk can be handled and used much in the same way as dairy milk. Besides being rich in protein, vitamins and minerals, soymilk is lactose free, cholesterol free and low in saturated fat.

In the market several other products are available such as noodles, biscuits, bread etc. to which soy has been added. Therefore read the labels before you buy a product and make sure you include soy products in your daily diet!