Soy Series, Part 2: Soy-derived Ingredients

We’re in the thick of a four-part series on the basics of soy. The first article in this series focused on whole-soybean food products. In this second article, we’ll discuss ingredients made from soy that are used in many familiar foods. What food ingredients are made from soy? In the first article in our soy series, we talked about the nutritional components of whole soybeans and explained that soy is a mixture of carbohydrates, fat and protein along with nutrients like vitamins and minerals. Now we’re diving into food ingredients derived from soy, which are primarily made from the carbohydrate and protein parts of the soybean. These ingredients often are created by separating specific parts of the bean from its other components, a process that usually starts with removing the soybean oil (more on this process in our next article—stay tuned). When the oil has been separated from the other soybean components, what remains is a product that’s higher in protein and carbohydrates, including dietary fiber. Further processing steps create a wide range of soy-derived food ingredients that have many uses in our food supply. Examples of food ingredients derived from soy: Now that we’re familiar with whole soybean foods and food ingredients primarily based on soy’s protein and carbohydrate content, our next topic to tackle is soybean oil. We’ll fill you in on how the dietary fat found in soybeans is made and used in our food supply in the third article of our soy series.

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Soy Series, Part One: The Basics of Whole Soybean Foods

If our 2019 Food and Health Survey and perhaps many conversations you’ve had yourself about food this year are any indication, plant-based protein is big and its presence in our dietary lexicon is on the rise. Soy foods have been a key player in this arena for decades, and they’re seeing even more attention as part of a new wave of plant-centric products. Since soy is so versatile, we’re launching a four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health. What is soy? Soy is technically classified as a legume, a group of plants whose seeds grow in enclosed pods, like peas and peanuts. But soy’s nutritional content sets it apart from most others in the legume family: Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects. Compared with other legumes, soybeans contain more calcium, iron, magnesium, and potassium, all of which have been identified as under-consumed nutrients in the American diet. Lastly, soy provides a high concentration of isoflavones, which are plant-derived compounds that can behave like a weaker form of human estrogen and exert positive effects on our health. Examples […]

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The Joy of Soy Milk

The Joy of Soy Milk Hopefully you enjoyed learning a bit more about how cow’s milk is produced and the nutritional benefits of consuming it from the first installment in our “Milk Series.” Many people like cow’s milk, many do not. And for some, there may be dietary restrictions that prohibit them from drinking cow’s milk or enjoying other dairy products. For these folks there are dairy alternatives such as soy milk, coconut milk and almond milk. Heard of these dairy alternates before? Well, if not, read on to first learn more about soy milk—a healthy and great-tasting milk alternative. And guess what! We are just in time to celebrate National Soyfoods Month (April).  In the next installments in our series, we will cover coconut and almond milk. Soybean Farming First things first: We want to tell you where soy milk comes from. Of course, there are no “soy-cows” out there being milked, so let’s shed a little light on how this healthy beverage is produced. It all starts with soybeans. Ah, little soybean, who knew you were so awesome? Well, many food nerds, like us around here, do! Soybeans are among the top commodities in the United States. Farmers have invested years of effort to guarantee high productivity of their crops by ensuring proper soil drainage, sowing disease-resistant seeds, picking the right time of spring to plant (mid-April is best) and supplying optimal amounts of nitrogen to the soil.  In U.S. farming, there are three main kinds of soybeans: green, black and yellow. Green soybeans can be eaten as is (yummy edamame), black soybeans are for drying and yellow soybeans can be used to produce our beloved soy milk. Once the soybeans are harvested, the pods are dipped in boiling water so that the beans can be more easily […]

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Soy Series, Part 3: Soybean Oil

This article is the third in a four-part series on the basics of soy. The first article in this series focused on whole-soybean food products and the second tackled soy-derived ingredients. In this article, we’ll discuss one of the most widely consumed cooking oils: soybean oil. What is soybean oil? Soybean oil is made by extracting oil from whole soybeans. This process involves dehulling and crushing soybeans, separating the oil from the rest of the bean, and distilling and refining it to remove contaminants that may affect the flavor, smell and color of the oil. Soybean oil is used in a wide variety of packaged foods, baked goods, snacks, dressings and sauces, in addition to being sold on its own as a cooking oil. It’s considered to be a vegetable oil and is often sold as a blend with other oils, including canola, corn, safflower and sunflower oils. Liquid plant-derived oils such as soybean oil primarily contain unsaturated fatty acids, which makes them beneficial to our health. Soybean oil is high in polyunsaturated fats like omega-3 and omega-6 fatty acids. It’s a source of linoleic acid, an essential omega-6 fatty acid that we need to get from food because our bodies can’t make it on their own. Like other types of oils, soybean oil also contains monounsaturated fats like oleic acid and is low in saturated fat. While polyunsaturated fats are considered to be the type of fat that is most beneficial to our health, their structure makes them a little less stable and more vulnerable to spoilage. As a result, newer varieties of soybeans have been bred to have a higher amount of monounsaturated fats. These new varieties are called high-oleic soybean oils. High-oleic oils are more stable and can be used in applications like high-heat cooking and frying for longer periods of time. In addition to its fatty […]

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Beans and Biotech: Why Soybeans Are the Stars of Genetically Modified Foods

GMOs (genetically modified organisms) continue to be a hot topic in the food space, and soybeans are a particularly large part of that conversation since they make up a significant portion of GMOs grown in the United States. As people seek to know more about where their food comes from, what it contains, and how it was farmed, it’s essential to understand what it means for a food to be genetically modified. Soybeans are a great way to define and illustrate genetic modification, which is sometimes called bioengineering, because they are versatile crops, are frequently used in processed foods, and are a large player in the plant-based movement—a continued focus of consumers in the new year. Genetic modification can help farmers and consumers Consumers sometimes attribute GMO foods to a lack of sustainability and safety, but these foods represent the exact opposite. GMOs have been highly researched and analyzed for safety and are deemed safe for consumption in the U.S. Scientific evidence shows they do not have any adverse effects when eaten. In addition, GMO crops are beneficial in farming practices, as they can help increase crop yields and reduce pesticide use. Farmers choose to use GMOs as time- and labor-savers on their end; in addition, there are both economic and environmental benefits to using GMO crops. How does bioengineering work? Bioengineering can be done in a few different ways, but the basic idea is that the DNA (the genetic code of an organism) of the targeted crop is changed slightly. In most cases, GMO foods are engineered to have new genes added that can give the crops specific traits, such as resistance to herbicides and/or pests. Soybeans in particular are typically modified through this method. Inserting specific genes into soybeans improves the plant by making it stronger and more […]

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Most Americans have Eaten Plant-Based Meat Alternatives Over the Past Year, According to New IFIC Survey

(Washington, D.C.)— Chances are you’ve either tried – or know someone that’s tried – a plant-based meat alternative. And perhaps because of COVID-19, most Americans report consuming them at home.   A survey by the International Food Information Council (IFIC) is adding a new perspective to the plant-based boom—including how often we’re consuming these foods and why, and what shapes our knowledge and perceptions of them.  The Popularity of Plant-Based Meat is Growing  Among those who have at least some role in food shopping and food decision-making, plant-based meat alternatives are already proving remarkably popular. According to findings from the “Consumption Trends, Preferred Names and Perceptions of Plant-Based Meat Alternatives” survey about two-thirds (65%) of Americans reported eating “products that attempt to mimic the flavor and texture of animal protein but are made with only plant products” in the past year—with 20% consuming them at least weekly and another 22% consuming them daily. Another 12% said they had not consumed plant-based meat alternatives over the past year but would like to try them in the future.  The results suggest growing momentum from findings in previous IFIC surveys—including the 2021 Food and Health Survey, which found that 24% of adults were consuming more protein from plant sources in the past year and 19% were eating more plant-based meat alternatives. Similarly, a January 2021 survey found that 28% had tried plant alternatives to animal meat for the first time in the past year.  A Hunger for Healthfulness  In this new research, survey respondents were given a list of reasons they might choose to consume plant-based meat alternatives. Healthfulness led the pack, with 39% ranking it among their top-three reasons, followed by being a source of high-quality protein (34%), liking the taste (33%), environmental/sustainability benefits (23%) and health claims/certifications (23%).  Roughly half of consumers cited the Nutrition Facts label (52%) and the ingredients list (49%) as one of their top two ways to confirm their […]

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Fermented Proteins: Traditional Sources

Americans are becoming more and more interested in fermented foods—a trend that runs parallel with our increasing commitment to put more protein on our plates. But what happens when you combine these two food categories to create fermented proteins? In short, the result is buzzworthy and ripe for innovation. In this article, we’ll talk about “traditional” fermented proteins, which cover products that have been part of our food supply for a long time and may be more familiar to us. What is fermentation? In a nutshell, fermented foods are produced by the actions of microbes. The different flavors, textures, and appearances of fermented foods are determined by certain species of bacteria, yeast, and mold. Scientifically speaking, fermentation is an anaerobic process, meaning that it occurs without oxygen. During fermentation, bacteria or yeast convert the sugars in a food to other compounds, typically resulting in the production of alcohol or organic acids. The specific compounds produced by these microbes result in the fermented foods that we’re familiar with today—for example, microbes that convert sugars to alcohol are used to produce beer and wine, while the microbes that make lactic acids give foods like yogurt and sour cream their signature tangy flavor. How does fermentation work for protein? Many long-established fermented proteins originate from dairy and soy foods, so let’s focus on these two sources. Dairy Three common fermented dairy products are cheese, yogurt, and kefir. The process of cheesemaking begins with the pasteurization of milk, which kills potentially harmful bacteria. Then, bacterial cultures (the good kind!) or yeasts are introduced to ferment the lactose in milk, creating lactic acid. The type of bacteria used in the fermentation process is one reason for the differences in flavor and texture of cheese varieties. Next, rennet (an animal-sourced, enzyme-based ingredient) is added to coagulate the milk, which separates it into curds (the solids that will […]

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Fermented Protein Series, Part 1: Traditional Sources

Americans are becoming more and more interested in fermented foods—a trend that runs parallel with our increasing commitment to put more protein on our plates. But what happens when you combine these two food categories to create fermented proteins? In short, the result is buzzworthy and ripe for innovation. For the first installment in IFIC’s two-part series on fermented proteins, let’s learn about “traditional” fermented proteins, which cover products that have been part of our food supply for a long time and may be more familiar to us. In the second article of this series, we’ll talk about recent innovations in the field and provide some examples of newly created fermented protein offerings. What is fermentation? In a nutshell, fermented foods are produced by the actions of microbes. The different flavors, textures, and appearances of fermented foods are determined by certain species of bacteria, yeast, and mold. Scientifically speaking, fermentation is an anaerobic process, meaning that it occurs without oxygen. During fermentation, bacteria or yeast convert the sugars in a food to other compounds, typically resulting in the production of alcohol or organic acids. The specific compounds produced by these microbes result in the fermented foods that we’re familiar with today—for example, microbes that convert sugars to alcohol are used to produce beer and wine, while the microbes that make lactic acids give foods like yogurt and sour cream their signature tangy flavor. How does fermentation work for protein? Many long-established fermented proteins originate from dairy and soy foods, so let’s focus on these two sources. Dairy Three common fermented dairy products are cheese, yogurt, and kefir. The process of cheesemaking begins with the pasteurization of milk, which kills potentially harmful bacteria. Then, bacterial cultures (the good kind!) or yeasts are introduced to ferment the lactose in milk, creating lactic […]

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