Processed soy proves just as nutritious as whole soybeans in new study

A new study has challenged concerns about the nutritional value of processed soy in plant-based foods. Researchers found that soy ingredients used in these products remain a high-quality protein source, often matching or exceeding the benefits of whole soybeans. The study was conducted by scientists from Our Future Foods and Wageningen University and Research. It revealed that processing soy does not reduce its protein quality. In fact, soy protein concentrate, a common ingredient in plant-based foods, achieved a DIAAS score of 88, higher than the score of 85 for whole soybeans.

Hanneke Faber, President of Global Nutrition, emphasised the importance of making healthier, plant-based options widely available. The company’s Our Future Foods commitment aims to reach €1 billion in annual sales from plant-based meat and dairy alternatives by 2025-27.

The plant-based food market is expected to grow significantly, with projections reaching $160 billion by the end of the decade. These products not only offer commercial potential but also support consumers in shifting towards more sustainable diets. The findings address common misconceptions about processed soy and its protein quality. The study confirms that plant-based alternatives can provide strong nutritional benefits while contributing to market growth. This could encourage more people to adopt plant-based diets.