Food & Consumption

SFPWA Advocates for Soya in Mid-Day Meals to Improve Protein Access

Soy-based foods in school mid-day meals

Date: April 5, 2025
Category: Food & Consumption
Attribution: Summary based on public statements and media coverage regarding the Soy Food Promotion & Welfare Association (SFPWA).

The Soy Food Promotion & Welfare Association (SFPWA) has urged relevant authorities to integrate soya-based foods into school mid-day meal programs, noting that soy offers an affordable source of high-quality protein and can be adapted to local cuisines. The association highlighted practical options such as soy flour fortification in wheat-based staples, soy nuggets in curries or pilaf, and tofu/soymilk as occasional menu components.

Key points from the advocacy

  • Protein adequacy: Incorporating soy can help schools meet daily protein targets for growing children at a manageable cost per serving.
  • Culinary fit: Menu templates emphasize simple adaptations—e.g., adding 10–20% soy flour to chapati/roti dough, or using soy nuggets in vegetable gravies.
  • Supply & safety: SFPWA recommends sourcing from compliant suppliers and adhering to national food safety and quality standards.
  • Nutrition education: Basic training for kitchen staff and nutrition briefings for students can support acceptance and consistent consumption.

Suggested menu ideas (illustrative)

  • Fortified rotis (wheat + soy flour) with vegetable dal.
  • Soy nugget pulao with mixed vegetables and raita.
  • Tofu bhurji (scramble) alongside chapati and seasonal salad.

Implementation considerations

  • Costing & procurement: Compare per-gram protein costs and include soy options in annual supply tenders where suitable.
  • Training & acceptance: Pilot recipes, collect feedback from students, and standardize preparation methods for consistency across kitchens.
  • Allergen awareness: Clearly label soy-containing items and support parents and schools with standard allergy protocols.

Why this matters

School feeding programs play a critical role in nutrition and learning outcomes. Practical, budget-conscious protein choices—like common soy foods—can help close daily protein gaps while respecting regional tastes and kitchen realities.

Editor’s note & disclaimer

This article is an independent summary intended for information purposes. It does not reproduce proprietary text or imply endorsement by SFPWA or any specific publication. For complete details, readers should refer to official SFPWA communications and government nutrition program guidelines.

Further information

Soy Food Promotion & Welfare Association (SFPWA) — public resources
National/State Mid-Day Meal program guidelines — official documentation