Study confirms soy protein stays strong even after processing

A new study has found that soy remains a high-quality protein source in plant-based foods, even after processing. The research, conducted by scientists from Wageningen University and Research, challenges concerns about the nutritional impact of processing soy. It highlights the growing role of plant-based alternatives in sustainable diets. The study examined soy protein concentrate, a common ingredient in plant-based products. It discovered that processing soy does not reduce its nutritional quality. In fact, it slightly improves the protein’s digestibility, giving it a DIAAS score of 88.

These findings address worries about the nutritional value of plant-based foods. Despite processing, soy remains a reliable protein source. This supports the push for plant-based diets as a sustainable choice.

Unilever has committed to helping consumers switch to plant-based eating through its Future Foods initiative. The company aims to generate €1 billion in annual sales from plant-based meat and dairy alternatives by 2025-27. The global market for these products is projected to reach $160 billion by 2030, reflecting their commercial potential. The study confirms that soy-based alternatives retain strong nutritional benefits. This strengthens the case for plant-based diets as both healthy and sustainable. The commercial growth of the sector is also expected to accelerate in the coming years.