What Are Soya Chunks?
As the world embraces plant-based diets and seeks protein alternatives, soya chunks have emerged as a popular choice. These versatile, protein-packed nuggets are not only favoured by vegetarians but also appreciated by non-vegetarians for their meat-like texture. Soya chunks, also known as textured vegetable protein (TVP) or soy meat, are a plant-based protein derived from soybeans. These small, dehydrated nuggets are created through a process that involves extracting soybean oil and then extruding the remaining protein-rich material into various shapes. Their neutral taste allows them to seamlessly blend with various cuisines, making them adaptable to diverse cooking styles.
Nutritional Profile
Soya chunks pack a powerful nutritional punch:
Protein: With approximately 52 grams of protein per 100 grams, soya chunks rival real meat in protein content.
Low Fat: These chunks are virtually fat-free, making them an excellent choice for health-conscious individuals.
Calcium and Iron: Rich in both calcium and iron, soya chunks contribute to bone health and overall well-being.
Fibre: Each serving provides 13 grams of dietary fibre, aiding digestion and promoting satiety.
Sourcing Soya Chunks:
When sourcing soya chunks, consider these primary factors such as:
Quality: Look for high-quality, non-GMO soya chunks from reputable suppliers to ensure consistency and flavour. (Tip: A lot of suppliers can adulterate Soy flour with cheaper flours to cut the cost. Never buy a sub-standard product without testing).
How to check adulteration in Soya Chunks at home? Soak the soya chunk into water for 10 min. Take it out after, and squeeze it. If it regains its original form, it is pure, if it stays squished or breaks, it was possibly adulterated.
Packaging: Opt for packaging that seals in freshness and preserves the integrity of the product during transit and storage.
Certifications: Consider suppliers that adhere to quality standards and certifications to guarantee the authenticity and purity of the product.
(We really hate the adulterants. In fact, we hate them so much, we wrote blogs about it. You can check them here and here.)
How are Soya Chunks Made?
Let's understand how these protein-packed nuggets are made:
Soybean Selection and Cleaning:
Choose high-quality soybeans.
Clean them thoroughly to remove impurities.
Dehulling and Splitting:
Dehull the soybeans to remove the outer shells.
Split the dehulled beans into halves or smaller pieces.
Oil Extraction:
Press the soybeans to extract soybean oil.
Separate the oil from the remaining soybean cake.
Defatting Process:
The soybean cake undergoes defatting to reduce oil content.
This defatted cake becomes the base material for soya chunks.
Extrusion Cooking:
Extrude the defatted soybean cake using high temperature and pressure.
The extrusion process shapes the mixture into small, porous chunks.
Drying and Cooling:
Dry the extruded chunks to remove moisture.
Cool them down to room temperature.
Packaging and Distribution:
Package the dried soya chunks for distribution.
They are now ready for consumption or further processing.
Global Import Data:
Soya chunks import shipments from India stood at 14.7K, imported by 2,274 world importers from 959 India suppliers.
The top importing countries include the United States, Thailand, and Philippines. (Source: Volza.com)
HSN Codes for Soya Chunks Imports:
The primary HSN codes for soya chunks imports are:
21061000: Soya protein concentrates
21069099: Other food preparations containing soya
12019000: Soya beans, whether or not broken2.
Conclusion:
Soya chunks offer a sustainable, nutritious alternative to meat, and their popularity continues to grow worldwide. As importers seek quality products, understanding the nutritional value and market trends of soya chunks becomes crucial. Whether you’re a health enthusiast or a business professional, consider incorporating these protein-packed chunks into your diet or import portfolio.