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What is soya?

Soya is a herbaceous plant of the Fabaceae (or legume) family, naturally gluten-free, both high in protein and high in fat. Depending on the classification, it can be considered a protein crop (like lupin) or an oilseed (like rapeseed) as classified by the Food and Agriculture Organisation – FAO.

Soya originates from East Asia where it has been consumed for thousands of years in human nutrition.

At the end of the 20th century, soya was introduced into animal feed and has since experienced phenomenal growth. Today, this use represents three-quarters of the volume of soya cultivated.

In human nutrition, there are two traditional forms of soy consumption: in unfermented form, such as tofu and milk, and in fermented form, such as soy sauce and tempeh.

In terms of ingredients, soy remains the benchmark for vegetable protein and is available in flours, chips, and textured proteins. It is even said that almost two-thirds of processed food products contain a soy ingredient!

The advantages of soya

Soybeans are valued by farmers in crop rotation because they enrich the soil for subsequent crops. Soybeans like sandy, humus-rich, well-drained soil with a sunny exposure, as it is a crop that requires both water and heat.

INVEJA’s soybean chain

Soya is currently the most widely cultivated legume in the world. It is particularly suited to the need for protein autonomy.

We source our non-GMO soybeans from IP (Identity Preserved) programs in historical cultivation areas that have been in existence for several years. These programs provide a very precise framework for each stage: from the choice of the variety to storage and the contracting of crops.

We have been processing soybeans since the 1950s and have expertise in selecting the most suitable soybeans for use in the food industry.

Nutritional qualities

Soy ingredients are a source of protein of very high biological quality, providing all 8 essential amino acids.

With an average protein content of 40%, soya has the highest protein content in the legume family.

Our soy-based solutions

With respect for the raw materials we use, we offer soy ingredients produced using simple processes that preserve the nutritional and taste qualities of soy:

  • Enzymatic soy flours
  • Toasted soy flours
  • Soy chips
  • Soy hulls


There are many possible uses for soy ingredients in food. There is no doubt that it will find its place in your applications!

  • Bread-making
  • Pastries
  • Dry groceries
  • Meat substitutes
  • Dairy substitutes
  • Gluten-Free
  • Biscuits
  • Sports and diet nutrition

The features

Soy ingredients have many functionalities:

  • Whitening or colouring
  • Emulsifying properties
  • Water retention capacity
  • Texture improvement
  • Visual enhancement
  • Nutrient density improvement

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