Study confirms soy processing boosts protein quality in plant-based foods

A new study has examined the protein quality of soy in plant-based foods. The research, conducted by scientists from the company and Wageningen University, found that processing soy does not lower its nutritional value. In fact, it can slightly improve it. The study measured digestibility and indispensable amino acid scores (DIAAS) of various soy products. Raw soybeans scored 85, while the most common soy protein concentrate used in food achieved 88. This confirms that soy remains a high-quality protein source even after processing.

Soy is widely used in plant-based foods because of its protein content and versatility. The company incorporates it into many products, including its Vegetarian Butcher range and ice cream. The findings support its ongoing use in these items.

The company has committed to helping consumers shift towards plant-based diets through its Future Foods initiative. It aims to generate €1 billion in annual sales from plant-based meat and dairy alternatives by 2025-27. The global plant-based food market is forecast to reach $160 billion by the end of the decade. The study reinforces soy’s role as a key ingredient in sustainable food production. The company plans to expand its plant-based offerings, targeting significant commercial growth. This aligns with broader efforts to promote more sustainable eating habits.