Food & Consumption

Date: April 22, 2025
Category: Food & Consumption
Attribution: Summary based on coverage from Business Standard (India) and public information from the Right to Protein initiative.

The Right to Protein initiative marked Global Soy Month 2025 with a nationwide awareness drive highlighting soy’s role as an accessible, affordable source of high-quality protein. Activities emphasized everyday soy foods—such as tofu, soymilk, soy flour, soy nuts, tempeh, and fortified blends—along with practical guidance on label reading, portion sizes, and simple ways to improve protein intake across age groups.

Key highlights

• Consumer education: Practical nutrition tips focused on protein quality, PDCAAS, and how to combine soy with cereals or pulses for balanced meals.
• Affordability & access: Messaging underscored soy’s price stability and year-round availability through retail, e-commerce, and institutional channels.
• Health & wellness: Guidance for families, students, and working professionals on integrating soy foods into desayuno/lunch/dinner and snacks without major dietary changes.
• Food industry engagement: Collaboration with brands, retailers, and nutrition advocates to expand visibility for soy-based options.

Campaign themes

• Protein literacy: Decoding nutrition labels, serving sizes, and grams-of-protein per rupee for smarter purchasing decisions.
• Everyday cooking: Simple recipes and swaps—adding soy flour to chapati/roti, tofu in curries/stir-fries, soy nuggets in tiffin boxes, and soymilk in smoothies.
• Sustainability: Awareness around soy’s resource efficiency and alignment with broader goals on food security and nutrition.

Why it matters

Protein gaps persist across many households. Campaigns that focus on practical and affordable choices—such as common soy foods—can help consumers meet daily protein needs while accommodating diverse taste preferences and dietary patterns.

How to participate

• Try one soy inclusion per day—e.g., add 10–20% soy flour to wheat flour, or include tofu/tempeh twice a week.
• Compare product labels for protein per serving and ingredient quality.
• Explore institutional and community nutrition programs that incorporate soy-based foods.

Editor’s note & disclaimer

This article is an independent summary intended for information purposes. It does not quote, reproduce, or imply endorsement by Business Standard or the Right to Protein campaign. For complete details, refer to their official communications and verified press materials.

Further information

Right to Protein — official campaign resources
Business Standard (India) — coverage of Global Soy Month 2025