April marks the celebration of Soy Foods Month, a time to recognize the versatility and nutritional benefits of this incredible ingredient and celebrate the many ways that soy enriches our lives.

Soy’s Popularity

From Asia to the Americas, soy has long been a key component of cuisines around the world, offering a source of high-quality protein, essential vitamins, and fiber.

Health-conscious consumers are turning to soy for its health benefits, like supporting heart health, protecting against some cancers, and contributing to weight management (protein can help control appetite and support muscle retention).¹ Fermented soy products, such as natto, are known to promote gut health, while other soy-based items like soy sauce add a vital component to any dish—flavor.

Soy is deeply rooted in various cultures. In Japan, soy foods like tofu, miso, and natto have been consumed for centuries and have provided a wealth of nutritional benefits.

The rise of functional foods, which goes beyond basic nutrition, has also elevated the appeal of soy-based products, as they often come with added health benefits like probiotics and fiber.

Versatility and Innovation

Soy foods are incredibly versatile, a culinary chameleon for home chefs and food innovators worldwide. Whether in the form of tofu, soymilk, or innovative plant-based meat alternatives, soy enriches diets globally. Soy’s versatility is unmatched as it can adapt to many flavors, meal occasions, and cooking techniques.

The growing global interest in plant-based eating, driven by health and environmental concerns, has only fueled innovation in soy consumption.

In Latin America, soy is making a mark. In Mexico and Colombia, soybean oil and soy protein are being incorporated into everyday products like protein bars, bread, and even culturally relevant meat substitutes such as soy chorizo and chilorio.

Even in countries where there is a long history of soy consumption, people have found new ways to enjoy soy. In Japan, soy is a star in convenience foods and snacks. It’s easy to find a variety of flavored soymilks and edamame snacks for a protein-packed snack on the go. Tofu can be bought pre-marinated for a quick grab-and-go meal or snack, or soy can serve as the protein base for flavored burger-style patties. A common ingredient used in snack foods is kinako. This roasted soybean flour offers a unique nutty flavor and is used in packaged crackers, bars, or donuts.

Plant-based meat alternatives are not a new concept in China. The Chinese have been using soybeans for thousands of years to make foods that resemble the appearance and flavor of animal protein.

Celebrating Soy

Soy isn’t just consumed, it is celebrated. Soy Foods Month started in North America but is also celebrated in April in other countries such as Nepal, India, Bangladesh, and Pakistan. Other regions sing soy’s praises in different ways.

Japan hosts many events and festivals throughout the year, such as Natto and Tofu Festivals, as well as competitions to decide the country’s top tofu, natto, soy sauce, and miso products. In the Anhui Province of China, they host an annual celebration honoring King Liu An of Huainan, the inventor of tofu.

In South America, Mexican Soy Foods Association spreads the good news of soy foods at various seminars and meetings throughout the year, including working with the Colombian Bakers’ Association to highlight the use of soy flour in breads and pastries.

Conclusion

As more people seek to improve their nutrition and support sustainable farming practices, soy continues to prove itself as an essential food that can be enjoyed in countless ways. From snacks and soups to meat alternatives and smoothies, soy remains a powerful ally in the quest for better health and a more sustainable food system. This April let’s celebrate the many ways soy enriches our lives and the endless possibilities it offers to nourish our bodies and the planet.

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This article is funded in part by the soy checkoff.