If you have shopped for tofu or soya products, you may have seen the term “KTI-free.” It sounds technical, but it points to something that genuinely affects how well your body uses the protein in soya. Here is what KTI-free soya means, in plain language.

What is KTI?

KTI stands for Kunitz Trypsin Inhibitor, a compound found naturally in raw soybeans. Trypsin is one of the enzymes your body uses to digest protein, and KTI can partly interfere with it — which can reduce how efficiently soya protein is absorbed.

What does “KTI-free” soya mean?

KTI-free soya is soya developed and grown to be very low in this inhibitor. The result is soya whose protein is easier for your body to digest and put to use.

Why it matters for your tofu

Tofu is valued first and foremost as a protein food. Starting from KTI-free soya means more of that protein is usable by your body. Asmin’s fresh tofu is made from non-GMO, KTI-free soya grown under the guidance of ICAR (the Indian Council of Agricultural Research), with no preservatives.

How Asmin approaches soya

Asmin Foods was founded by former Government of India food scientists, with a focus on clean, science-led nutrition: non-GMO, KTI-free soya, careful processing and no preservatives. It is the same thinking behind our tofu and our ready-to-cook millet foods.

Frequently asked questions

Is KTI-free soya better?

For protein digestibility, low-KTI soya has an advantage, since less of the trypsin inhibitor means protein is easier to absorb.

Is Asmin tofu made from GMO soy?

No. Asmin tofu is made from non-GMO soybeans.

Does cooking remove trypsin inhibitors?

Thorough cooking reduces trypsin inhibitors in soya. Starting with KTI-free soya is an additional advantage on top of proper cooking.

About the author: This guide was prepared by the team at Asmin Foods, a Delhi-based food company founded by former Government of India food scientists, specialising in KTI-free soya tofu and ready-to-cook millet foods.