Soya our plant

Soya is low in saturated fats and contributes to maintaining healthy cholesterol levels
Soya is a legume that is naturally rich in protein

History of Soya

Soya-based products are produced from beans of a plant called Glycina Maxima in Latin.

From the legume family, this plant’s height is around 80cm and has hairy pods containing 2 to 5 beans. They are the soya beans. In our Sojade products, we use the yellow bean variety for its nutritional qualities and its taste.

First grown in Asia for about 5 000 years where it is important in the people’s diet, and that from the earliest age, the soya appeared in the West at the beginning of the 20th century. In France, the farming regions are mainly in the southern half of the country.

Besides being an eco-friendly plant, soya, because of its unique nutritional composition in the plant world, is a quality food and a great alternative for those who wish to have a balanced and healthy diet.

Still unknow by the general public, the soya first became popular to people who wanted to vary their diet or people that whished to introduce plant-based protein intake or lastly, to people with specific diets (vegans, vegetarians). It’s the heart of our products and our most used raw material. That is the reason why we use a 100% organic soya in our recipes and products.

the nutritional benefits

QUALITY PROTEIN

Many people think that the only way to give our body the necessary protein intake is to eat meat (which provides it).

However, there are alternatives to meat, guaranting the necessary nutritional intakes: plant-based protein.

In the plant world, soya protein are those which has the most interesting composition thanks to 8 essential amino acids. Soya-based products represent therefore a great source of protein, further to the one of cereal-based products.

According to a study by Sojaxa, our actual diet favors animal protein which represent 2/3 of our total protein intake.

Ideally, this intake should be balanced to 50/50, increasing the plant-based protein part.

The variety of soya-based products comes at the right time to help increasing the part of legumes and plant-based protein in our plates.

GOOD FAT

Soya is low in saturatds fat (of which our diet is often in excess) and brings on the contrary unsaturates and polyunsaturates (of which Omega 3) that our body doesn’t produce and of which our diet is often in deficit.

Nowadays, it is known that a diet low in saturates contributes to maintaining normal cholesterol levels.

Careful not to confuse : soya beans and “soya sprouts”

As all plant-based food without any dairy ingredients, soya-based products are naturally lactose free, easy to digest for lactose-intolerant people.
Soya-based products are milk protein free which offers an alternative to intolerant people.

Our soya expertise

For 25 years, we have been producing soya-based products. We have our own French soya supply chain guaranteed GMO free.

Once harvested, soya beans are brought to our production site in Chateaubourg, Brittany.

The next step in the production cycle is to extract the soya juice by mixing the beans with spring water drawn directly under the site.

Frequently asked questions

WHAT ARE THE BENEFITS OF SOYA ISOFLAVONES ON OUR HEALTH?

The soya bean, as for numerous other plants (dried vegetables, apples, onions…), in its natural state, contains polyphenols which help plants to defend themselves against external attacks. In soya, the 2 main polyphenals are daidzein and généstéïne. Their structure, close to estrogen, allows them to weakly attach themselves to estrogen receptors. That is why questions are raised regardig their phytoestrogenic role, primarily on their potential influence over the risk of breast cancer. The international scientific studies explain that, from a biological point of view, isoflavones have an estrogenic activity a thousand times weaker than estrogens and so don’t represent any danger for our heath!

Is it true that soya is not good for our health?

The answer is simple: consuming soya is not bad for our health. Even if some organizations talk about the dangerous nature of soya, studies confirm that there is no risk for our health in consuming soya.

Does soya increase the risk of cancer?

Absolutely not. Research even show the opposite. A study by the Public Health School of Harvard indicates that soya reduces risks of prostate cancer by 60%. The phytoestrogens in soya beans have numerous anti-cancer effects, especially for prostate and stomach cancers. Now, regarding the risk of breast cancer associated with soya consumption, we often hear that soya increases the risk of breast cancer for women. Why? Because soya contains isoflavones (phytoestrogens substances) which have a similar effect as the one of estrogens that the body produces and which can be responsible for the developement of breast cancer. In reality, it is the opposite thanks to the protective role of soya on the body.

Does consuming soya still represent a risk for our health?

Soya consumption doesn’t represent any particular risk, except if you have food allergies. In that case, soya can be compared to meat, nuts, lactose, chocolate, etc. The difference is in the quality of the consumed soya, or in the quality of soya used in the production of soya-based products. Some genetically modified soya varieties can represent a risk. Sojade guarantees a French, 100% GMO free and natural soya.

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