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US SOY WORKSHOP ON FOOD GRADE SOYBEANS

Everyone has a RIGHT TO PROTEIN.

Soybeans are among the most protein dense agricultural produce with excellent versatility that enables them to be processed into a number of value-added products. Among the most popular value-added products from soybeans are soymilk and tofu. Soymilk is a perfect alternative to dairy milk and can be used the same way as dairy milk to make various products.

South Asia represents a fantastic opportunity for diary analogs/alternatives. Dairy alternatives are one of fastest growing food sectors in the world and is expected to grow at a significant rate, due to rising consumer demand for plant-derived products.

A significant number of consumers opt for dairy analogues from soy for various health reasons, or simply as a lifestyle choice.

Proven health benefits of soy, an increasing vegetarian/vegan population, environmental consciousness and increasing prices of milk are encouraging consumers to look at soy-based dairy analogues.

Soy nuts are another product that can be promoted in these markets. Currently, there is no such product in local markets except Nepal. All these markets have good snack consuming populations and soy nuts will fit in very well.

As a result, this “Workshop on Opportunities for Food-Grade Soybeans” is intended to educate the participants on scope and opportunities for soy-based dairy analogues and soy nuts in these markets.

EVERYONE HAS A RIGHT TO PROTEIN.

Hurry--register today, as virtual seating is limited!