Study finds soy protein retains nutritional value after processing

A new study has examined the nutritional quality of soy protein in plant-based foods. The research, conducted by our team and Wageningen University, reveals that processing soy does not reduce its protein value. This finding addresses concerns about the quality of plant-based alternatives as more people adopt such diets for health and environmental benefits. The study focused on the DIAAS score, a measure of protein quality. Initial soy beans scored 85 on this scale. Processing slightly improved this value, with soy protein concentrate—often used in plant-based products—reaching a score of 88.

The results challenge the idea that processing soy lowers its nutritional quality. Soy remains a key ingredient in plant-based foods due to its high protein content and quality. This is significant as the global plant-based foods market is expected to grow to $160 billion by 2030.

Our company sees strong commercial potential in this sector. It aims to achieve €1 billion in annual sales from plant-based meat and dairy alternatives by 2025-27. Plant-based options also support a shift towards more sustainable diets. The study confirms that soy protein retains its nutritional value after processing. This could ease concerns about the quality of plant-based foods. The findings support the growth of a market that offers both commercial opportunities and environmental benefits.