Are Soy Burgers Processed? Unpacking the Truth

November 11, 2025 •

4 min read

According to the NOVA food classification system, nearly all commercially produced soy burgers and plant-based alternatives are categorized as ultra-processed foods. Yet, this classification is often misleading, as it groups these foods with sugary snacks and frozen dinners, failing to account for their distinct nutritional profile.

Quick Summary

Commercially available soy burgers are considered ultra-processed, as they are manufactured from soy protein isolates or concentrates and other ingredients to mimic meat's texture and flavor. While this processing removes some natural nutrients, it also adds protein, fiber, and important vitamins and minerals. The health impact depends on the specific ingredients, sodium content, and overall dietary context.

Key Points

Categorized as Ultra-Processed: Most commercial soy burgers are classified as ultra-processed foods (UPFs) under the NOVA system due to extensive industrial manufacturing.
Made from Isolates: The burgers are typically made from soy protein isolate or concentrate, which are refined forms of soy that have had their fat and fiber removed.
Additives for Taste and Texture: Additives like coconut oil, flavorings, and emulsifiers are used to mimic the sensory experience of a meat burger.
Offers Nutritional Benefits: Despite being processed, soy burgers can be a good source of protein, and are often fortified with vitamins and minerals like B12 and zinc.
Superiority of Whole Soy: The most significant health benefits from soy come from whole food sources like edamame and tofu, which retain more natural nutrients.
Moderation is Key: Experts recommend treating commercial soy burgers as an occasional food rather than a dietary staple, and focusing on a variety of whole plant foods.

Understanding Food Processing: A Spectrum

To determine if are soy burgers processed, it's crucial to understand that 'processing' is not a binary concept but a spectrum. The NOVA system, a widely used food classification, categorizes foods into four groups based on their level of processing.

The Four NOVA Food Groups

Group 1: Unprocessed or Minimally Processed Foods. These are whole foods in their natural state or with minimal alterations like washing, cutting, or freezing. Examples include fresh fruits, vegetables, beans, and whole soybeans.
Group 2: Processed Culinary Ingredients. These are derived from Group 1 foods and include oils, salt, and sugar.
Group 3: Processed Foods. These are simple mixtures of Group 1 and 2 foods, such as canned vegetables or bread made from flour, water, and yeast.
Group 4: Ultra-Processed Foods (UPFs). This category includes industrial formulations with multiple ingredients, including food-derived substances and additives, to create ready-to-eat products. This is where most commercial soy burgers fall.

The Journey from Soybean to Soy Burger

The transformation of a raw soybean into a commercially available soy burger is a clear example of ultra-processing. It's a journey that involves several steps, from isolating protein to texturizing and binding ingredients.

Sourcing Soybeans: The process begins with raw soybeans, which are rich in protein, fiber, and isoflavones.
Defatting and Dehulling: The soybeans are dehulled and defatted, separating the oil from the protein and fiber. The defatted flakes are the base for further processing.
Protein Extraction: The remaining meal is processed to create a soy protein concentrate (65-70% protein) or a more refined soy protein isolate (over 90% protein). This isolation process strips away some of the natural fiber and nutrients present in the whole bean.
Texturization: The concentrated or isolated protein is then texturized, often using a method called extrusion. This process uses heat, pressure, and moisture to create a meat-like texture.
Formulation and Additives: The texturized soy protein is combined with various additives to mimic the sensory experience of a meat burger. This can include coconut oil for juiciness, starches for binding, emulsifiers for stability, and added salt, flavorings, and colorants.

Health Implications: A Nuanced View

The classification of soy burgers as ultra-processed doesn't automatically mean they are unhealthy. Their health impact is complex and depends on a variety of factors. While highly processed items often get a bad rap for high sodium and saturated fat, a soy burger can also offer benefits.

Soy Burgers vs. Traditional Beef: A Nutritional Comparison


Feature	Commercial Soy Burger	Traditional 85% Lean Ground Beef Burger	Homemade Black Bean Burger
Processing Level	Ultra-processed (soy protein isolate/concentrate)	Minimally processed (ground meat)	Minimally processed (whole foods)
Protein Source	Soy protein isolate/concentrate	Animal protein	Whole beans, grains
Saturated Fat	Varies, can be high due to added oils	Present, generally moderate to high	Typically low
Sodium Content	Often high to enhance flavor	Lower naturally, unless heavily seasoned	Usually lower, depending on preparation
Cholesterol	0 mg	Present	0 mg
Fiber Content	Can be a good source if fortified	None	Excellent source
Isoflavones	Significantly lower than whole soy	None	None

The Case for Context and Moderation

For those reducing meat consumption, a commercial soy burger can be a beneficial stepping stone. It provides a familiar taste and texture, along with a significant protein and vitamin profile, often fortified with nutrients like B12. However, the key lies in consuming these products in moderation and as part of a balanced diet rich in whole foods.

For those seeking the full nutritional benefits of soy, whole food sources are superior. Edamame, tofu, tempeh, and miso retain the natural fiber and isoflavones lost during the processing of soy protein isolate. Ultimately, the question isn't just whether soy burgers are processed, but how they fit into your broader dietary patterns. As the plant-based industry evolves, more brands are focusing on cleaner labels and more minimally processed ingredients, offering consumers a wider range of choices.

Conclusion: A Tool, Not a Staple

In summary, commercial soy burgers are indeed processed, falling into the ultra-processed category due to the extensive industrial steps required to create a meat-like product. This processing often results in products with high sodium and added fats. However, they also serve as a valuable source of protein and other nutrients, and can help individuals transition away from red meat, which has its own associated health risks. The takeaway is to treat commercial soy burgers as an occasional convenience food and to build the bulk of a plant-based diet around whole, minimally processed plant foods like whole soybeans, beans, lentils, and vegetables. By reading labels and understanding the level of processing, consumers can make more informed choices for their health. For more information on plant-based alternatives, check out the resources from the Good Food Institute Europe.

Frequently Asked Questions

The primary ingredients are typically soy protein isolate or soy protein concentrate, which are highly refined versions of soybeans created to provide a protein-rich base with a specific texture.

Not necessarily. While many ultra-processed foods are high in salt, sugar, and fat, the category is very broad. Some, like fortified cereals or certain plant-based meats, can provide significant nutritional benefits and help meet dietary needs.

You can check the ingredients list. If it includes isolated or concentrated protein, flavor enhancers, binders, and long ingredient names, it is highly processed.

Yes. Commercial soy burgers can provide high-quality protein and are often fortified with essential nutrients like Vitamin B12 and iron, which are harder to get on a vegan diet. They also contain no cholesterol.

Yes. Homemade veggie burgers made from whole ingredients like black beans, lentils, or mushrooms are far less processed. Whole soy foods like tofu or tempeh are also excellent, minimally processed alternatives.

Processing, especially isolating the protein, can significantly reduce the amount of beneficial plant compounds like isoflavones that are present in whole soybeans. However, some processing can also improve nutrient bioavailability.

No. While many popular meat-mimicking plant-based burgers are ultra-processed, a homemade burger made from whole vegetables, beans, and grains is minimally processed. It is important to distinguish between the two.