Soyabean Flakes is the product obtained after extracting part of the oil from Soyabeans post cracking, heating, and flaking dehulled Soyabeans. They are available in two types – toasted and untoasted. These versatile products play essential, beneficial roles in various applications.

Defatted Soyabean Flakes (toasted) are cholesterol-free, easy to digest, and low in fat. They contain all essential amino acids and are a rich source of dietary fibre. The product's main applications are for soya sauce, milk replacement formulations, mixing in meat processing, and can easily be integrated into various food and pharma applications where protein needs to be added for value addition. When added to multiple food formulations, it can give very beneficial characteristics such as thickening, emulsifying, and even good dispersibility and water binding.

In contrast, the untoasted variety of Flakes differs from the toasted as they don’t undergo the toasting heat treatment. The untoasted array's nutritional content is the same as the toasted; however, the difference lies in the application.

The untoasted variety applications are manufacturing texturized soya protein, which can easily be used in several preparations such as cookies, pasta, bread, soup, sauces, and gravies. They have immense potential to architect a pivotal role in protein fortification for the food and pharmaceutical industries.