Recent research conducted by scientists from Unilever and Wageningen University and Research has debunked the myth that processing soy diminishes its nutritional value. Contrary to popular belief, processing soy does not compromise its protein quality, making it a valuable source of protein in plant-based foods. This discovery comes at a time when there is a growing trend towards plant-based diets driven by health concerns and environmental considerations.
The surge in plant-based food sales, with the market projected to exceed $160 billion by the end of the decade, reflects a significant shift in consumer preferences. However, concerns about the nutritional adequacy of plant-based alternatives and the impact of processing have hindered some individuals from adopting these dietary choices. To address these concerns, researchers examined processed soy, a key ingredient in Unilever’s food products like the Vegetarian Butcher range and ice cream.
Soy is renowned for its high protein content and quality, making it a popular choice for plant-based foods. Processing soy involves various techniques such as soaking, heating, and dehulling before incorporation into products like plant-based meat substitutes. The study focused on assessing the digestibility indispensable amino acid scores (DIAAS) of different soy products to determine their protein quality. Notably, soy protein concentrate, commonly used in plant-based meats, exhibited a higher DIAAS score than natural soybeans, emphasizing its nutritional value.
Unilever’s commitment to sustainable food practices led to the Future Foods initiative in 2020, aiming to promote healthier plant-based eating options. The company pledged to achieve €1 billion in annual sales from plant-based meat and dairy alternatives by 2025–27, signaling a strategic shift towards more sustainable food choices. Insights from the recent research will inform Unilever’s efforts to innovate and expand its plant-based product offerings, aligning with the global trend towards environmentally conscious diets.
Plant-based alternatives not only present significant commercial opportunities but also offer consumers a pathway to adopt more sustainable dietary habits. With the demand for plant-based foods on the rise, companies like Unilever are poised to play a pivotal role in shaping the future of food consumption. As Hanneke Faber, Unilever’s President of Global Nutrition, emphasizes, providing accessible and nutritious plant-based options is essential in empowering consumers to make informed dietary decisions.
In conclusion, the study’s findings underscore the nutritional benefits of processed soy, dispelling misconceptions and reinforcing the importance of plant-based proteins in meeting dietary requirements. As the food industry continues to evolve towards more sustainable practices, research insights like these are instrumental in driving innovation and promoting healthier food choices for consumers worldwide.
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