Kerala - Kochi   

Bakers warm up to ‘soy’ route

KOCHI: After having launched a drive to avoid the use of harmful colours in food and to maintain stipulated hygienic standards, Bakers Association Kerala (Bake) is making fresh efforts to spread awareness on new techniques for the baking industry.

It launched a programme to familiarise the bakers with soybean products, which are widely consumed in the Western countries.

The association organised a demonstration of the use of soybean products in bakery items by a team backed by an Indian associate of the American Soybean Association.

The health benefits derived from food items containing soybean and the advantages to the bakery segment were discussed in detail by experts. The programme was inaugurated by K. Babu, MLA.

The advocates of soybean lauded it as a product containing fibre, vitamins and minerals apart from three macronutrients required for good nutrition.

They said soybean has low saturated fat content with a high amount of essential fatty acids, similar to those found in fish oils and is cholesterol-free. They quoted studies which suggested that as little as one serving of soy foods each day may be protective against many types of cancers.

Soybean products could be used as an ingredient in bakery items, says P.M. Sankaran, president of Bake.

The important aspect is that the bakers in Kerala have come forward to try new methodologies meant to improve the taste and nutrient value.

The bakers under the banner of Bake have already bidden goodbye to harmful food colours, he said.

A new programme called ‘Bakefit’, intended to ensure hygienic standards in the ‘bormas’ or kitchens of bakeries is in the implementation stage. Keralites need to adopt beneficial technologies whether they originate in the West or East, he said.

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