Soya - Soyfoods

The main non-fermented traditional soya food is the soya drink itself (also known as tonyu). Tonyu may be consumed directly in "natural" or flavoured drinks, or used in the manufacturing of other food products, such as desserts (cream or yoghurt-style desserts).

Soya milk and ferments can be used to produce "natural" or fruit-flavoured fermented desserts which are rich in texture.

In order to produce "tofu", soya milk is curdled using a salt which is rich in calcium or magnesium. The resulting curd is compressed into a firm white solid: this is tofu. The technique used is akin to cheese production. Tofu may be consumed directly or used as an ingredient in the preparation of dishes, cakes, etc.

Nutritional benefits

With its unique nutritional composition, soya is the ideal foodstuff for a more balanced diet.

• Soya is a source of high-quality vegetable proteins.
• Soya is rich in vitamins B and E, essential fatty acids and mineral salts.
• Naturally cholesterol-free, rich in unsaturated fats (mono- and polyunsaturates) and low in saturated fats, soya can contribute to the effective functioning of the cardiovascular system.
• 100% vegetable-based, soya products contain no lactose, and consequently are very easy to digest.

Guaranteed GMO-free

ENSA members use only soybeans from a non-GMO strain, which is validated at various stages using a traceability system and by means of analysis (PCR method).

These analyses are completed by highly renowned independent laboratories that known for their efficiency.

Analyses are carried out at various stages, from the soybean through to the finished product, thereby allowing the effective management of the process to be validated at each stage.

Each year, a schedule of checks is used to verify the effective management of each process stage: traceability tests, document control, etc.

Soy, a source of dietary balance (pdf 1092 Kb)

Soy as part of a balanced diet (ppt 286 Kb)