Consumer attitudes towards healthy eating :

“UN says we must double food production by 2050 to meet growing demand”

Healthy eating is nowadays a global trend. Such ambitions behaviors as eating healthy food, preparing law fat meals,doing sports and other similar activities and attitudes have become sacrosanct.

The regional health and wellness growth rate in Middle East & North Africa (MENA) show an increase to 21.5 % consumer demand of organic (F&B) food and beverage, better for you (BFY) F&B, Naturally healthy (NH) F&B & Vitamins and Dietary supplements.

The 10 Key Global Trends Food, Nutrition & Health 2011 Why SOY in the future?

Soy protein as a strong alternative for sustainable health and wellness foods

“Soy is a Healthy, high quality protein with many nutritional benefits”

According to Food & Agriculture Organization (FAO) By 2050, global population will grow by 34 %, as a result, we will need more food but we will have fewer resources.

Meats, Milks & Eggs are currently the core resources of protein. An increasing demand of that traditional protein will strain supply, land, water and fossil fuel and ultimately lead to significantly higher prices by as soon as 2022.

“Soy protein is relevant to daily consumer needs”

On the contrary, Soy protein offers unparalleled advantage in production efficiencies when we evaluate the environmental change and its impact on food production; we find that Soy protein is by far the most sustainable solution to: Water utilization, Energy efficiency and Production competency.

So, figure those details out:

Water consumption:

Soybeans use far less water in production than any other form of complete protein such as Milk, Egg & Meat. A natural saving of more than five hundred gallons of water for each Ton of soybeans produced, takes effect.

In fact, by the coming twenty years, the Middle East regions and GCC (Gulf Cooperation Council) countries will witness a drastic cascade of water supply which will eventually lead to an unprecedented water shortage, according to several studies conducted for the region.

 Source: diet energy and global warming

Energy effectiveness

More ambitious outcomes include energy return from soya protein. Every 1 Kcal used for production, Soy generates 415kcal of energy. Again in comparing to the energy produced by Milk, Chicken, Eggs… Soya outruns them all.

Source: diet energy and global warming

Production competency.

Soybeans produce more Kgs of usable protein per Square meter of farmland than rice, corn & legumes as well as many other plant proteins. If we weigh land impacted by production and end product, SOY protein offers a protein solution that is 17 times more valuable.

Why SOY protein?

The answer is clear:

  • High quality, plant based-protein
  • Equivalent in protein quality to dairy and eggs
  • Low in fat and saturated fat
  • Zero cholesterol
  • No lactose
  • Wide range of soya ingredients
  • Wide range of applications
  • Meeting consumer’s demand.

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