Instant and functional soup mixes: Formulation, nutrition, functionality and shelf stability - A comprehensive review

Abstract

Growing consumer demand for convenient meals and healthier food options has created interest in instant and functional soup mixes. This review evaluates soup-mix formulations, nutritional composition, functional properties, and shelf life. A systematic review was conducted of peer-reviewed studies published between 2013 and 2026 in major scientific databases. Findings indicate that incorporating millets, legumes, vegetable powders, and bioactive compounds can increase protein, dietary fibre, vitamins, minerals, and antioxidant content. For context, IFCT 2017 reports that raw finger millet provides 7.2 g protein, 11.2 g total dietary fibre, and 364 mg calcium per 100 g, while raw Bengal gram dal provides 21.55 g protein and 15.15 g total dietary fibre per 100 g. In one millet-based composite flour study, adding cowpea leaves, carrot, pumpkin seed, and skimmed milk powders was associated with higher protein, crude fibre, calcium, and vitamin A than in millet flour alone. Millet-based formulations were reported to be more nutritious than traditional formulations. Key functional properties included water absorption capacity of 2.52–9.97 g/g, solubility of upto 76%, and viscosity of 7,000 cP or greater; these properties influence rehydration and sensory quality. Product quality was also affected by processing methods, including drying, grinding, and blending. Shelf life was associated with moisture content below 10% and water activity below 0.6, conditions that facilitate microbial safety. Soup mixes may help mitigate nutrient deficiencies and chronic lifestyle diseases. However, differences in processing techniques and the lack of standardized methods remain challenges for developing consistent functional soup products.