Dive Brief:
- Soyfoods present an opportunity for school lunch programs to provide children with a complete protein source that also aligns with efforts to reduce fat and calories, according to the Soyfoods Association of North America.
- U.S. schools are increasingly serving soyfoods, such as tofu, edamame, veggie burgers, soy crumbles, soymilk and soy yogurt.
- Outside of school, grocery stores also offer parents soyfood options for meals, snacks and beverages, such as soymilk single-serve packs, soy nut butter and pretzel packs, soy yogurt and soy non-dairy frozen desserts in mini sizes.
Dive Insight:
Many health experts see soyfoods as nutritious and a good source of plant-based protein. They are often fortified with other necessary vitamins and minerals, and sometimes considered a way to fight the harmful effects of BPA exposure. As more consumers seek out plant-based protein alternatives, soy has been a leader in this segment.
But other experts question soy's health benefits. A 2014 Harvard T.H. Chan School of Public Health report attributed many of soy's presumed benefits to its uniquely high concentration of isoflavones. But the report concluded that much of these benefits were based on preliminary research, inconclusive evidence or overstated claims.
Soy could also have a negative impact on health due to its ability to influence hormones. Those same isoflavones that presumably contribute soy's health benefits are also a type of phytoestrogren that mimics how estrogen functions in the body. Soy has even more estrogen like compounds than BPA, which health experts have some of the same concerns about, like the impact on the reproductive system.
Manufacturers should consider both the presumed positive and negative impact soy could have on consumers' health when deciding whether to use this ingredient in their products. Understanding the health concerns and benefits of a brand's target consumers can guide whether soy is an apt protein option or if manufacturers should look at other sources.