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Indian Institute of Soybean Research Boosts Innovation in Soy Products

The Indian Institute of Soybean Research in Indore is forging partnerships with industries to drive innovation in soy products. The institute is keen on collaborating with startups to leverage technology for the commercialization and market expansion of soy-based food items. Presently, the institute hosts 13 incubatees, with 8 actively producing processed soy products like tofu, soya paneer, and ready-to-eat meals.

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With an agri-business incubation center set up at a cost of Rs 70 lakh, the institute is actively engaging in discussions with various industries to formalize collaborations. Dr. Mahaveer P Sharma, the Principal Scientist overseeing the incubation program, indicates plans for signing Memorandums of Understanding with industry players to promote in-house developed products.

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The research institute’s focus is on nurturing startups and entrepreneurs in the soybean sector, supporting ventures in processed food, biofertilizer production, and technology development related to soybeans. Dr. KH Singh, the institute’s director, emphasizes the provision of technological guidance and resources to students for product development and market expansion.

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Notably, the institute is championing the promotion of newly developed soybean varieties suited for food-grade applications, such as NRC 127, NRC 109, NRC 147, and NRC 142, aimed at diversifying soy-based food offerings.

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Sumit Patidar, one of the institute’s incubatees specializing in tofu production, highlights the challenges of market access and funding in the post-development stages. Collaborative efforts during the incubation phase significantly aid in product development, but the subsequent stages of marketing and financing pose ongoing hurdles for entrepreneurs.

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Soy-based products find a market in wellness centers, gyms, hotels, and institutional messes, reflecting a growing consumer interest in healthy food alternatives. The institute’s initiatives in promoting soy-based innovations align with broader health and sustainability trends driving consumer preferences towards plant-based diets.

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By fostering collaborations between research institutions and industries, the Indian Institute of Soybean Research is not only supporting entrepreneurship but also contributing to the diversification of the food industry. The integration of technology and agricultural expertise in developing soy products underscores the importance of innovation in meeting evolving consumer demands.

As the soy industry continues to evolve, partnerships between research institutions and businesses play a crucial role in driving product development and market growth. The collaborative efforts between academia and industry stakeholders pave the way for a more vibrant and sustainable soy-based product landscape, catering to the changing preferences of modern consumers.

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