Soy

Click here to display a historical stock chart of mentioned company in this article.
Learn more in Stockdio’s privacy policy.

Open "content" directly
The Food Innovation Laboratory, a project of South Africa's University of the Free State (UFS), has developed a new line of affordable, protein-rich, soy-based dairy alternatives.

© Martinette Brits (UFS)
Milk- and Dairy Alternatives

Food Innovation Laboratory Unveils Affordable Soy-Based Dairy Range to Combat Undernutrition in South Africa

The Food Innovation Laboratory, a project of South Africa’s University of the Free State (UFS), has developed a new line of affordable, protein-rich, soy-based dairy alternatives: strawberry, banana, and vanilla-flavored milk drinks and berry and banana yogurts featuring natural fruit. Additionally, the team has utilized okara, a soybean byproduct, to create dough for a typical fried bread called vetkoek as well as savory biscuits. The UFS Food Innovation Laboratory project launched to develop a range of “economically feasible” high-protein snacks and dairy alternatives using soybeans. Its goal is to enhance the country’s food security by offering low-income communities high-protein options to address undernutrition issues. Project leader Dr. Brandon Van Rooyen, an expert in product development and commercialization, argues that few sources offer similar nutritional and …

more

MICROBIOMES4SOY is a new EU-funded Horizon project exploring how microbiomes impact human, soil, and environmental health to accelerate the transition to sustainable food systems.

© MICROBIOMES4SOY
Sustainability / Environment

Can Microbiomes & Soybeans Revolutionize Plant-Based Diets? EU-Backed Project Set to Find Out

MICROBIOMES4SOY, a new EU-funded Horizon project, will explore how microbiomes impact human, soil, and environmental health to accelerate the transition to sustainable food systems. The project focuses on soybeans as a climate-positive protein source, aiming to improve their resilience and nutritional quality by employing microbiomes in their production and further use in food and feed. During the five years of implementation (2024-2028), the project aims to develop microbiome-based knowledge and awareness, explore the effects of soybeans on the human gut, create microbiome-based solutions, and facilitate healthy soy-enriched diets. Based in Vienna and coordinated by the Austrian Institute of Technology (AIT), MICROBIOMES4SOY gathers expertise from 17 partners from 10 countries, top universities, research centers, and non-profit organizations. This multi-actor approach seeks to leverage expertise in soil, …

more

Organisations and brands:

Yumasoy Gina Arsens

Gina Arsens - Courtesy of Yumasoy
Interviews

Yumasoy: “I Embarked on a Mission to Put the Plant Back in Plant-Based Food”

Yumasoy is a Vancouver-based startup specializing in plant-based chicken alternatives called Om Noms. Led by founder Gina Arsens, previously CFO at Digital Supercluster, Yumasoy was established to improve the plant-based meal experience with products that are nutritious, convenient, and taste good. The company’s flagship product, Om Noms, is a line of chicken-style strips made with whole soybeans. In this interview with vegconomist, Arsens details the founding principles of Yumasoy, the development of Om Noms, and the company’s commitment to sustainability. She also discusses partnerships in the foodservice industry, and plans for expansion and product development. Can you give us an intro to Yumasoy and what inspired the company’s creation? When my family decided to increase the number of plant-based meals, I found the experience of …

more

Organisations and brands:

The Planteat noodles in boxes

©The PlantEat
Protein

Korea’s The PlantEat Uses AI to Make Soybeans Better-Tasting & More Digestible

Korean food tech company The PlantEat has used artificial intelligence to develop a variety of soybeans that is said to address several challenges commonly faced by plant-based food manufacturers. The new variety — called Hayoung — is non-GMO and does not have the off-taste and indigestibility often associated with soybeans. As reported by The Chosun, it also improves yields, with 100 beans producing 32.3 grams after processing compared to 21 grams for conventional soybeans. Additionally, The PlantEat claims that the beans do not contain the proteins that typically cause soy allergies. Hayoung was developed by using AI to analyze over 4 million food data points, significantly speeding up the R&D process. The project was funded by the Korean Food, Agriculture, and Forestry R&D Information Service. …

more

Organisations and brands:

Benson Hill

© Benson Hill
Company News

Benson Hill Transfers Ownership of Soy Processing Facility as Part of Liquidity Improvement Plan

As part of a strategic move aligned with its Liquidity Improvement Plan, Benson Hill, a food tech company specializing in plant genetics, has finalized the transfer of ownership for its soybean crush facility in Seymour, Indiana. White River Soy Processing, LLC, is the acquiring entity, with the agreement amounting to approximately $36 million in total gross revenue. The Liquidity Improvement Plan was initiated after Benson Hill received a non-compliance notification from the New York Stock Exchange after the company’s stock had traded below $1 per share for a consecutive 30-day period. The stock price has experienced a notable decline since August, dropping to as low as $0.15 per share on October 31. As of today, the stock has shown some recovery, reaching $0.40 per share. …

more

Organisations and brands:

FAO soybean project funded by Japan launched in Ghana

© Dancing man-stock.adobe.com
Agriculture / Agribusiness

FAO Initiative Aims to Unlock the Potential of the Ghanaian Soybean Industry

The Food and Agriculture Organization of the United Nations (FAO) recently launched a project in Ghana to help farmers increase their soybean production, improve their post-harvest technologies, and develop land.  The initiative, funded by the Government of Japan, will receive US$600,000 to strengthen the legume’s entire value chain and address the country’s food and nutrition security challenges. The project is part of One Country, One Priority Product (OCOP), an FAO initiative to help African countries develop sustainable and environmentally friendly value chains for specific agricultural products. Dr. Yurdi Yasmi, regional representative of the FAO in Ghana, said that alongside the project, the FAO would raise awareness of the consumption of soybeans and their potential to reduce malnutrition, as reported by The B&FT Online.  “I appreciate the …

more

soybean field, agricultural landscape

©[email protected]
Agriculture / Agribusiness

Biotech Startup Amfora and AI Company McClintock Partner to Meet Sustainable Plant-Protein Demand With Improved Soy Crops

US biotech startup Amfora and McClintock LLC, an AI startup focused on agriculture, have announced a strategic collaboration to improve the protein content of certain varieties of soy and their crops’ yield.  The collaboration aims to create a scalable, low-cost, high-density source of plant protein ingredients for the alt protein sector by combining each company’s specialized science and tools. “Our protein-rich crops will enable the manufacturers of plant-based meat, dairy, and seafood to meet the growing consumer demand for their products at lower costs while allowing them to take meaningful steps to address the climate crisis,” said Dr. Michael Lassner, CSO of Amfora. “Together, we are working to develop soybean varieties that not only provide high yields but also meet the increasing demand for protein-rich crops …

more

Organisations and brands:

Bunge to build soy protein concentrate facility

© Bunge
Agriculture / Agribusiness

Bunge Breaks Ground on $500M Facility to Supply Soy Protein for Plant-Based Foods Market

Global agribusiness firm Bunge announces it has begun construction on a new $500M soybean processing facility in Morristown, Indiana. Opening in mid-2025, the “fully integrated” plant will produce soy protein concentrates and textured soy protein concentrates for the plant-based foods market.  The new facility is adjacent to Bunge’s existing soybean processing plant in Morristown, which focuses on processing soy for animal feed and byproducts like soybean oil. Once operational, the new plant will employ 70 workers and be able to process 4.5 million bushels of soybeans every year.  According to Aaron Buettner, president of food solutions at Bunge, the success of Bunge’s first processing plant influenced the company to re-invest in the Morristown community.  “It’s really the relationship that we have with community and the …

more

Organisations and brands:

LSDH soy plant exterior

©LSDH Group
Manufacturing & Technology

LSDH’s €32M Soy Plant in France Powered by Bühler Now Fully Operational

LSDH Group announces that its soy plant in France is now fully operational. The new plant is part of a facility owned by LSDH in partnership with Sofiprotéol, an investment company dedicated to the production of plant-based beverages. LSDH states that the company invested €32 million as part of its ambition to be a key player in France’s plant-based beverage ingredient market. The plant, with a surface area of 9,000 square meters, will have the capability to offer local soy ingredients that can be used in plant-based yogurts, ice creams, and cheeses. The business was initially established as a dairy company and now employs 2,000 staff. Its products are sold mainly as store brands in major supermarket chains around France and reportedly generated a turnover …

more

Organisations and brands:

Soy crop ProVeg NFH

Image: ProVeg International

Ingredients

Maximise Soy Product Sales by Addressing Consumer Ingredient Concerns

The story of soy is one of great success. The humble bean can be processed into an array of high-protein ingredients that can be used to create delicious and nutritious foods that look, taste, feel, and smell like traditional animal-based meat and dairy products. Currently the most developed plant-based protein segment, the soy protein ingredients sector was worth an estimated US$7.7 billion in 2022. By 2027, it is projected to hit a significant US$10.8 billion, recording a compound annual growth rate (CAGR) of 7%.  While soy has seen experienced a number of victories and is predicted to see more, the mighty bean is on the receiving end of some negative information, leading to a growing number of consumers avoiding products that contain soy ingredients. In …

more

Organisations and brands:

soy meat Japanese cafe

@Ned Snowman - stock.adobe.com
Market & Trends

Report Says Meat Alternatives in Japan Have Entered Mainstream

A recent market report finds that meat alternatives in Japan have become increasingly mainstream, driven partly by a shift in consciousness since the pandemic, as well as a high acceptance of soy-based meat. The GlobalData report projects the Japanese market to reach JPY36.3 billion ($373.5 million) by 2026, with a CAGR of 5%. High affinity for soy The upswing is reportedly led by the country’s tendency towards soy-based products, which as we earlier reported, have witnessed a boom over the past two years. Soy-based foods such as soy sauce and miso are deeply ingrained in traditional Japanese culture, as such, meats created from soy are trusted by the Japanese consumer. Nikkei Asia reported in September that despite a 1.5X price increase on soybean crops since …

more

Organisations and brands:

© Nasoya
Products & Launches

Nasoya Unveils Sweet Chili Toss’ables, Sees Plant-Based Steak Sales Soar by 800%

Leading US tofu brand Nasoya is set to reveal a new variety of its Plantspired Toss’ables. The product, which consists of bite-sized, pre-baked tofu bites marinated in Korean sweet chili sauce, will launch next year. Along with the rest of Nasoya’s range, the new Toss’ables will be showcased at this year’s Global Produce & Floral Show in Orlando, Florida. The company will be at Booth #1905 at the event, which takes place from October 27-29. Plantspired Steak One of Nasoya’s most popular products is its Korean BBQ Plantspired Steak, which launched at US grocery stores this spring. The steak alternative has gained considerable traction and is now available at over 4,000 locations nationwide, with sales up 800% since its initial launch. It is also available …

more

Purdue Soy Innovation

©Purdue University
Ingredients

Purdue University Receives $1.1M Grant to Advance Soy Product Innovation

The United Soybean Board (USB) announced it has awarded $1.1M to the Purdue University Food Entrepreneurship and Manufacturing Institute (FEMI), in partnership with the University of Arkansas and the University of Missouri. The joint project, which launched on Oct. 1st, seeks to build infrastructure and connectivity for small- and medium-scale processing of soy-based value-added products.  Co-funded by the Foundation for Food and Agriculture Research, a federal organization focused on addressing key problems in agriculture and food security, the year-long project will be led by Purdue associate professor and FEMI director Dharmendra Mishra. According to Purdue, the project was born out of a national discussion on the soybean value chain. Its work will concentrate on phenotyping for compositional traits in novel value-added applications, trials to eliminate …

more

One Planet Pizza packaging

@OnePlanetPizza
Sustainability / Environment

New Study Shows 71% of Americans are Purchasing, Thinking About Plant-Based Products and Packaging

A new study conducted by The Plant Based Products Council (PBPC) shows strong consumer awareness and interest in plant-derived products made from renewable materials such as hemp, soy and corn. The findings also show consumers hold more favorable attitudes toward the companies, farmers and policymakers actively involved in sustainability efforts.  Among the report’s most significant findings, 71% of American consumers say they consciously think about packaging and products made with plant-based materials when they shop. Consumers also cited recyclability, composability, and the environment as primary motivations for purchasing a plant-made product, while 21% cited inaccessible waste disposable as the top deterrent for purchasing such items. As the 2022 midterms approach, 66% of consumers favor voting for a candidate who has shown support for sustainability initiatives …

more

Alaska_Airlines_Meal

©Alaska Airlines
Tourism & Travel

Alaska Airlines Adds ‘Soy Meets World’ Vegan Option

This summer, guests flying on Alaska Airlines will be able to select a vegan menu option called the “Soy Meets World”, a salad developed in partnership with Evergreens. “We’re thrilled to offer our guests more healthy and nutritious choices when they fly with us,” said Todd Traynor-Corey, managing director of guest products. “We built our menu thoughtfully to offer more plant-based, vegan and gluten-free options, which include a range of fresh, bright flavors inspired by the West Coast and ingredients that are authentically healthy by nature such as roasted broccoli, crisp romaine and baby lettuce greens, quinoa, fresh fruit and more.”  Alaska Airlines also offers the Mediterranean Tapas Pack which is vegan and gluten-free. The development follows similar moves from United Airlines, which now offers …

more

Organisations and brands:

Hodo All Day Plant-Based Egg Scramble

©Colin Price/ Hodo
Food & Beverage

Hodo Launches Ready-Made, High-Protein “All Day Vegan Egg Scramble”

Plant-based protein company Hodo announces it is launching the All Day Egg Scramble, a prepared egg alternative, in 1,500 retail stores across the US. The new plant-based egg will be available at Whole Food and Natural Grocers nationwide, with Sprouts and other retailers adding the product in coming months. The scramble will also be sold through foodservice.  Made from minimally processed ingredients, the All Day Scramble was created to offer consumers a convenient, clean-label alternative to chicken eggs, Hodo says. The product features an authentic egg-y flavor, a fluffy texture and comes ready to heat for toast, stir fries, burritos or any scrambled egg recipes.  A higher-protein vegan egg Nutritionally, the new scramble contains as much protein as chicken eggs and 30% more protein than …

more

Organisations and brands:

Nasoya Plantspired Plant-Based Steak

©Nasoya
Meat- and Fish Alternatives

Nasoya Announces National Launch of Plantspired Plant-Based Steak

Nasoya, a top-selling brand of tofu and plant-based foods, will launch its premium Plantspired Steak in US grocery stores beginning this spring.  The plant-based steak, which will initially roll out at Albertsons, Vons and Pavilions stores, first debuted at more than 200 WaBa Grill locations in 2021, in the fast-casual chain’s healthy rice bowls.  Made from non-GMO soy, Plantspired Steak offers marinated steak-like strips that are char-grilled over an open flame. Containing 14 grams of protein, the plant-based steak can be quickly warmed and served alone or with an endless variety of dishes such as rice, noodles, soup, salad and veggies. The product is available in a Korean BBQ flavor paired with a sweet and smoky bulgogi sauce, and can be found in the produce …

more

Organisations and brands:

BH_Soybean

© Benson Hill
Agriculture / Agribusiness

Benson Hill Announces ‘Crop Accelerator’ to Supply Massive Demand for Plant Meat

Benson Hill, a publicly listed company since this September, announces the opening of its Crop Accelerator, a state-of-the-art research facility located near the Company’s St. Louis HQ. The company reports that the Crop Accelerator, designed to provide a more than twenty-fold expansion in testing capacity, is operational ahead of schedule and that its first soybean and yellow pea seeds were planted on September 17. The Crop Accelerator employs 27 staff and is looking to hire more innovators in plant science, data science and food science as it continues its expansion to meet demand for such ingredients, as the plant-based meat market is forecast to reach approximately $140 billion by 2029.  The 47,000 square-foot facility features dynamically adaptive Conviron® growth houses and chambers, equipped with multi-channel LEDs, additive CO2, temperature, humidity and …

more

Organisations and brands:

©Good Mills Innovation

Products & Launches

GoodMills Innovation Raises the Sensory Qualities of Alt Meat & Fish to a “New Level” With VITATEX Texturates

Germany’s GoodMills Innovation, part of the GoodMills Group, Europe’s leading milling corporation, introduces VITATEX texturates based on wheat, soy and peas, for fish and meat substitute products. The company states that the texturates are perfect for alt seafood products such as plant-based tuna, fish fingers, pan- or deep-fried fish, and are optimally suited for the frozen food sector. “Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX®”, says the Hamburg based firm. As well as the applications in seafood alternatives, the texturates can be applied to alt meat products such as vegan patties, meatballs, Bolognese sauce, chicken nuggets, Vienna sausages, or schnitzels. After working with wheat texturates for around a decade, GoodMills …

more

Organisations and brands:

Nasoya X WaBa Grill
Products & Launches

WaBa Grill Launches Plant-based Steak in Approx 200 Restaurants Across California and Arizona

California’s WaBa Grill, one of the USA’s leading fast-casual chains, announces the launch of Plantspired Steak at all of its almost 200 locations across California and Arizona, in partnership with Nasoya Foods USA, owned by Korea’s Pulmuone since 2016. Pulmuone entered the alternative meat category this March with the Plantspired range which began with 20 new products in its domestic Korean market as well as in China, Japan and in the USA. The collaboration marks the first time Nasoya has worked with a major restaurant chain. The plant-based steak is marinated with Asian style flavours then grilled and served with WaBa Grill’s signature WaBa Sauce, and is according to the chain “conveniently priced”. “Today’s launch is significant for WaBa Grill as the continued evolution of …

more

Organisations and brands:

load more