Soy Market Research Reports & Industry Analysis
Soy is a predominant ingredient in the food industry. The soy market includes meat alternatives, dairy alternatives, grains, snacks, cereals, meal replacements, protein powders and formulas. Some examples of meat alternatives made of soy include: tofu, tempeh, vegetarian burgers and frankfurters, meatless luncheon slices, canned meat analogs (plant based versions of common meat products), ground soy burger, and soy bacon. Examples of dairy alternatives include: soy milk, soy creamers, soy yogurts, tofu-based butter alternatives, soy whipped toppings, soy cheese, and non-dairy desserts. Soy is sold in bulk fresh, frozen, and dried soybeans. Soy is used for textured vegetable protein in meal replacements and protein powders. Other soy foods including soy sauce, tamari, soy nut butter, and miso. Soy-based formulas for infants are also popular. Soybean-based oil is considered a commodity product and typically is not purchased for soy benefits. Margarines predominantly are soyoil based; however, this category too is not necessarily purchased by consumers wishing to add soy to their diet. Historically, products made with soy date back many thousands of years. Soybeans are one of the world’s oldest crops, with a long, rich history in eastern world cuisine. Archeological evidence shows that soybeans were first cultivated in Eastern Asia more than 5,000 years ago. The earliest written record of soybean use dates back to the Book of Odes, penned in 1100 B.C. in China. The early Chinese called soybeans ta tou, which means 'greater bean.' It appears that tofu was developed by Buddhist monks in China during the Han Dynasty somewhere between 25 and 220 A.D. In the early 1700s, soybeans arrived and were first cultivated in Europe. They soon found their way to the United States but were not actually grown there at all until the 1800s. Benjamin Franklin was one of the country’s first vegetarians and, reportedly, the person who introduced tofu into the United States in the late 1700s.
