Soy’s amino acid profile makes it an effective contender across diversified plant-based offerings. However, due to research findings linking the crop with deforestation, many consumers have consciously shifted away from its consumption.

While it remains a highly functional and versatile ingredient, industry is driven to implement regenerative agricultural practices such as crop rotation and precision farming to ensure its viability.

“Unlike most other plant proteins, there is a vast body of knowledge available on how to formulate and use soy protein. This experience and know-how can be easily leveraged to achieve the finished product qualities that are desired,” Frank Flider, consultant at the United Soybean Board, tells FoodIngredientsFirst.

“Another particular advantage of soy protein is the variety of forms available. Soy flour, textured soy protein, soy protein isolate and soy protein concentrate have different properties that can be leveraged by the food product developer, depending on product requirements.”

He further highlights that blending soy with other plant- or animal-based proteins capitalizes on complementary functionality, flavor and nutritional benefits to enhance performance.

“Soy protein is the only widely available complete plant protein providing all essential amino acids in amounts needed for children and adults. Additionally, soy protein is a plentiful and affordable ingredient,” says Flider.

In significant moves, Danone North America is now leveraging AI-powered technology to identify potential molecular connections between certain compounds present in raw soy. The ambition is hailed as potentially revealing newfound health benefits previously unlinked to the crop.

Commenting on the impact of the COVID-19 pandemic on the soy sector, Flider notes: “US infrastructure and logistical support remain functioning at full capacity to support the ongoing efforts by soybean processors, agricultural export facilities, grain inspectors and our farmers.”

“Supply chain reliability is critical to get the volume of product you need, wher you need it and when you need it.”

A dimming halo?
Soy milk’s plant-based halo often connotes environmental sustainability among consumers, but new research has argued that the cultivation of the crop may be more detrimental to the ecosystem than dairy. 

A study published by the University of Nottingham, UK, and the Sustainable Food Trust flags that this contrast is due to the clearance of vast areas of rainforest for the purposes of soy farming. Soybean meal, in particular, has a very high carbon footprint if it is derived from crops grown on land recently converted from forest or savannah.

Meanwhile, demand for soy in Europe is declining, according to a report by Hydrosol. However, the producer of stabilizing and texturizing ingredients stresses that the region is “dangerously behind” when it comes to meeting its responsible sourcing and no-deforestation pledges.

On the subject of deforestation, Flider comments: “The US is the number one country in the world for preservation of public forestry lands, according to the UN’s Food and Agriculture Organization. US soybean farmers work tirelessly to protect and conserve the land by adopting a range of sustainable farming practices with potential to sequester carbon and reduce greenhouse gas emissions.”

More industry stakeholders have acted accordingly. UK supermarket Tesco, for instance, consequently set out to ensure that its soy is not only free of deforestation, but that it is sourced from whole areas and regions that are verified as deforestation-free.

Soybean farmers are encouraged to follow sustainable farming practices such as crop rotation, reduced-till or no-till, water and nutrient management, precision farming technology and cover crops.

“In nourishing the world’s estimated nine billion people by 2050, we need every form of protein that’s available, including animal protein as well as soy and other plant proteins to ensure dietary diversity and healthy, accessible dietary patterns,” Flider concludes.