Soy Protein’s Quality Makes It the Top Choice Among Plant-Based Options

One of the most common plant-based proteins comes from soybeans because of its high quality. There is a lot about soy protein to be proud of, says Michelle Braun, director of research strategy and partnerships at Soy Nutrition Institute Global.

“It comes down to what makes up a protein, that's the amino acids. Soy has the highest quality of protein because it has the proper proportion of the essential amino acids, those that we need to consume in our diets every day to meet the needs of children as well as adults,” said Braun, during an interview with the South Dakota Soybean Network. “It really is the most well-balanced plant protein source available in the marketplace as it relates to that amino acid profile.”

Expanding on the subject of soy protein quality, Braun said the other side of the protein quality score is soy protein’s digestibility combined with the added benefit of its amino acids.

“When we hear about the quality, it has a quality score that's quite similar to animal proteins, which are held in the highest esteem of the highest quality, where soy is very similar,” said Braun. “Every protein is different. They each have a unique fingerprint, so to speak, in terms of its amino acid profile. But soy can meet the needs of humans similarly to what an animal protein source can do.”

Referring to what she does in her own kitchen, Braun tells how she blends soy and animal proteins to enhance their healthfulness and eating experience. Soy began appearing in American foods midway through the 20^th Century in baby formula, according to Braun. Then came both refrigerated and shelf-stable soy beverages for all ages. That was followed by a proliferation of soy-based protein bars commonly found in grocery and convenience store snack aisles.

“And then we also see a rise in the popularity and interest in exploring soy in terms of its ability to deliver on a meat-like eating experience,” she said. “That technology's been around for decades. And now we're seeing it kind of take hold in the marketplace in a new and interesting way.”