Soy Based Products

There are numerous amounts of soy based products in supermarkets today including: Infant Formulas - Soy based, Meat alternatives (Meat analogs), Non Dairy Soy Frozen Desserts, Soy Beverages, Soynut Butter, Soy Cheese, Soy Yoghurt and Soy Based Whipped Toppings.

Traditional Soyfoods

Green Vegetable Soybeans (Edamame), These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling slightly in salted water for 15-20 minutes. They are high in protein and fiber and contain no cholesterol.

Miso is a rich, salty condiment that characterises the essence of Japanese Cooking. A smooth paste, miso is made from soybeans and a grain sych as rice, plus salt and a mould culture, and then aged in cedar vats for one to 3 years.

Nato - is made from fermented cooked soybeans.

Okara - is a pulp fibre by-product of soymilk. Soybeans mature in a pod, they ripen into a hard, dry bean.

Soymilk - Soybeans soaked, ground fine, and strained produce a fluid called soybean milk that is a good substitute for cow's milk. Plain, unflavoured fortified soymilk is an excellent source of high-quality protein and B Vitamins. Soymilk is most commonly found in shelf stable (long-life) UHT containers.

Soynuts - Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavours, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavour to peanuts

Soy Sauce (Tunari, Shoyu, Teriyaki) - Soy sauce is a dark brown liquid made from soybeans that has undergone a fermenting process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce can be thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar, and spices.

Tempeh, a traditional Indonesian Food, is a chunky, tender soybean cake. Whole Soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavour. Tempeh can be marinated and grilled and added to soups, casseroles or chilli.

Tofu & Tofu products - Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant. Tofu is a bland product that easily absorbs the flavours of other ingredients with which it is cooked. Tofu is rich in both high-quality protein and B Vitamins and low in sodium.

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