Soybeans have been part of the human diet for millennia—they were first domesticated in central China 3,000 years ago.¹ Due to advances in agriculture and food production, this little bean is now commonly used in many store-bought foods.

Today, soybeans are a major global crop providing protein and oil worldwide. The U.S. is the second largest global producer of soybeans and exports soybeans for human consumption, aquaculture, and livestock feed in more than 80 countries across the world. As the global population inches closer to an expected 10 billion people by the 2050s, U.S.-grown soy is poised to be an essential, nutritious food for consumers.

Simple Soy Foods

Apart from soybeans and edamame—young, green soybeans—soy is processed to be eaten. Mature whole soybeans can be used in a variety of ways. In the simplest form, they can be processed through roasting to make soynuts. Tofu, soymilk, and tempe are some of the other soy foods processed more simply.

Soy as an Ingredient

Processing helps carry the harvest forward. After soybeans are harvested, they are sent to a processing facility where the beans’ protein and oil are separated. The remaining soy protein can be further processed and used as an ingredient in packaged foods. Soy protein has been shown to lower cholesterol² and is the only plant-based protein that carries the U.S. Food & Drug Administration’s authorized claim related to heart health.³ It states that “25g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”.²    

Soybean oil is derived from crushed soybeans that have been separated from its protein component. There are two types of soybean oil: conventional soybean oil which is commonly labeled as “vegetable oil”, and high oleic soybean oil (HOSO). Conventional soybean oil carries a neutral flavor profile and is often used in dressings and dips. HOSO delivers high heat stability and a longer shelf life, and is found in snack foods including chips, crackers, popcorn, and baked goods. Soybean oil is linked to numerous health benefits, including a lower risk of heart disease, positive impact on LDL cholesterol levels, and blood pressure management.⁴ Soybean oil carries a qualified FDA health claim related to heart health: Supportive but not conclusive scientific evidence suggests that eating about 1½ tablespoons (20.5 grams) daily of soybean oil, which contains unsaturated fat, may reduce the risk of coronary heart disease. The fatty acid profile soybean oil offers have also been associated with a decreased risk of diabetes and cancer.²

Soy flour contains 50 percent protein (51.1g protein per 100g serving)⁵. It can be found in some stores and online to use in home baking, but it is also used in packaged products like textured vegetable protein, baked products, and sweet baked goods.

Soy protein can be further extracted to make nutrient-dense ingredients, like soy protein concentrate (SPC) and soy protein isolate. SPC is about 65 percent protein (63.6g protein per 100g serving)⁶ and can also offer dietary fiber. It is used in beverages, processed meat products, plant-based meat alternatives, cereals, and snacks.

Soy protein isolate (SPI) is a highly concentrated source of soy protein, offering almost 90 percent protein (88.3g protein per 100g serving)⁷. It is commonly found in infant formula and baby foods. It is also used in powdered and liquid beverages, processed meat products, plant-based meat and dairy alternatives, dietary supplements, hospital feeding, cereals, and snacks.

Uses for Soy Protein

Soy protein ingredients are used for a variety of reasons. Soy protein can serve as a functional ingredient that improves the structure of the food. It can help prevent separation, thicken and add texture, and help maintain moisture content. Soy protein can also boost the overall nutrition of the food by adding high-quality protein and other nutrients to the final product.

The texture of soy protein can also be varied to suit different applications. Powdered soy protein offers a versatile way to fortify products such as beverages, plant-based meat alternatives, meat products, and more with protein. Soy crisps and nuggets add a crispy, crunchy texture to nutrition bars, cereals, and snacks. Textured soy protein concentrate is available in flakes, granules, and crumbles. It can be used in ground meat and poultry mixes, as well as plant-based meat alternatives. Structured vegetable protein mimics whole-muscle textures (like the texture of meat). It can be found in shreds, chunks, and strips for alternative meat applications.

Soy ingredients can be listed in a variety of ways on food labels due to their variation: Textured Vegetable Protein (TVP), Soy Protein Concentrate (SPC), Soy Protein Isolate (SPI), soy flour, soy lecithin, soybean oil, vegetable oil, and High Oleic Soybean Oil (HOSO).

Soy is a diverse ingredient that food manufacturers utilize for its nutritional and functional properties. It enables many of your favorite foods to take on the flavor and form you enjoy. As you peruse the grocery store, keep an eye out for soy-fortified products and fill your cart with soy.

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This story was partially funded by U.S. Soy farmers, their checkoff and the soy value chain.

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