Can Humans Eat Soybean Meal? The Difference Between Food-Grade and Feed-Grade

December 4, 2025 •

3 min read

Globally, only a tiny fraction—about 2%—of soybean meal production is processed for human consumption, primarily into ingredients like soy flour and textured vegetable protein. The answer to “Can humans eat soybean meal?” therefore depends entirely on the product's grade, with strict distinctions separating human food from animal feed.

Quick Summary

This article explores the critical differences in processing, anti-nutrient content, and safety that distinguish food-grade soybean products from animal feed-grade soybean meal.

Key Points

Food-Grade Only: Only eat soybean meal processed for human consumption, never animal feed, due to significant differences in processing and safety standards.
Crucial Processing: Heat treatment is essential to deactivate anti-nutritional factors like trypsin inhibitors found in raw soybeans, which can cause digestive problems and impair nutrient absorption.
Human Food Products: Human-grade soybean meal is further processed into safe food ingredients like soy flour, textured vegetable protein (TVP), and soy protein isolates.
Anti-Nutrients: Raw or improperly processed soy contains compounds like oligosaccharides and lectins that can cause gastrointestinal issues and hinder mineral absorption.
Processing Matters: Differences in grinding, extraction, and heat application distinguish animal feed from human food products, making them non-interchangeable.
Check Labels: To ensure safety, always check food labels for ingredients like 'soy flour' or 'soy protein isolate' and avoid consuming products not explicitly prepared for human food.

Soybeans are a nutritional powerhouse, but the processing methods used to convert them into different products determine their suitability for human consumption. While soybean meal is a cost-effective and protein-rich ingredient, the vast majority is for animal feed due to safety and processing differences.

What is Soybean Meal?

Soybean meal (SBM) is the protein-rich material remaining after oil extraction from soybeans. This typically involves cleaning, cracking, dehulling, flaking, solvent extraction of oil, and heat treatment to remove solvent and toast the meal. This process reduces some anti-nutrients.

The Critical Difference: Food-Grade vs. Feed-Grade

The key difference is processing level and quality control. Feed-grade is for livestock and may contain impurities or by-products unsuitable for humans. Food-grade undergoes stricter processing to meet human safety standards and reduce anti-nutritional factors.

The Problem with Raw Soybeans and Feed-Grade Meal

Raw soybeans contain anti-nutritional factors (ANFs) that impede digestion and nutrient absorption. These include trypsin inhibitors (affect protein digestion), phytic acid (reduces mineral bioavailability), oligosaccharides (cause gas), and lectins (hinder nutrient absorption). While toasting reduces heat-labile ANFs, rigorous reduction is essential for food-grade products. Feed-grade may also contain hulls or by-products unfit for humans.

How Soybean Meal is Processed for Human Consumption

Additional processing beyond oil extraction makes soy products safe for human consumption. This advanced processing creates various soy food ingredients.

Processing Steps

Selection and Cleaning: High-quality soybeans are selected and cleaned.
Extrusion and Expansion: High-temperature extrusion inactivates ANFs.
Solvent Extraction and Desolventizing-Toasting: Carefully managed for minimal residual solvent and optimal heat treatment.
Further Refinement: Defatted flakes yield specific ingredients:
- Soy Flour: Ground flakes for baking, sauces, etc..
- Soy Protein Concentrate (SPC): Soluble sugars removed, ~65% protein.
- Soy Protein Isolate (SPI): Highest protein form (>90% protein).
- Textured Vegetable Protein (TVP): Processed flour/concentrates to simulate meat texture.

Potential Benefits and Risks of Consuming Processed Soy-Based Products

Properly processed soy offers benefits but also presents risks.

Benefits

High-Quality Protein: Complete protein with all essential amino acids.
Heart Health: May reduce heart disease risk as part of a low-saturated fat, low-cholesterol diet.
Bone Health: Some studies indicate potential benefits.
Plant-Based Alternative: Versatile option for various diets.

Risks

Digestive Issues: Some experience gas or bloating from oligosaccharides.
Allergies: Soy is a common allergen.
Hormonal Concerns: Soy contains isoflavones (phytoestrogens), but concerns about feminizing effects have been largely disproven; research on overall hormone impact continues.

Comparison Table: Food-Grade vs. Feed-Grade Soybean Meal


Feature	Food-Grade Soybean Product	Feed-Grade Soybean Meal
Processing	Highly controlled, often includes extra steps like removing soluble carbohydrates and further refining.	Standard industrial process to extract oil and deactivate some anti-nutrients for animal digestion.
Protein Content	Varies by product (e.g., flour ~50%, isolate >90%), highly consistent and tailored for nutritional needs.	Typically ~44-50% protein, may include reintroduced hulls.
Anti-Nutrients	Minimized through advanced processing steps like fermentation or extraction of soluble components.	Present at levels acceptable for livestock digestion; not sufficiently reduced for safe human use.
Safety Standards	Adheres to strict human food safety and quality assurance protocols.	Meets standards for animal consumption, which are less stringent than those for human food.
Common Use	Soy flour, TVP, protein concentrates, protein bars, soy milk.	Primarily as a protein supplement in livestock and poultry diets.
Suitability for Humans	Yes, if properly processed and consumed in moderation, considering allergies and digestive sensitivity.	No, risks include higher anti-nutrient levels, potential contaminants, and inadequate processing.

Conclusion: Stick to Food-Grade Products

Humans should only consume soybean meal specifically processed to meet human food-grade standards. Animal feed-grade meal is unsuitable and potentially harmful due to different processing, higher anti-nutrient levels, and potential contaminants. Choose properly labeled soy products intended for human food, such as soy flour, textured vegetable protein, or soy protein isolates.

To learn more about the processing of soybeans, consult resources like the National Oilseed Processors Association (NOPA).

How to Ensure You’re Eating the Right Soy Product

Read Labels Carefully: Look for "soy flour," "soy protein concentrate," or "textured soy protein" on ingredients lists.
Buy from Reputable Sources: Purchase soy products from established food manufacturers and retailers.
Understand Ingredients: A product labeled "vegetable protein" from a trusted brand will have undergone necessary processing.
Opt for Whole Soy Foods: For minimal processing, choose edamame, tofu, or tempeh.
Know Your Allergies: Avoid all soy forms if allergic.

By understanding these distinctions and choosing appropriately processed products, you can safely enjoy soy's benefits.

Frequently Asked Questions

The vast majority of soybean meal is used as a protein supplement in animal feeds for livestock, poultry, and aquaculture due to its cost-effectiveness and high protein content.

Animal feed-grade meal is not held to the same strict processing standards as human food. It may contain higher levels of anti-nutritional factors, potential contaminants, or less refined ingredients not suitable for the human digestive system.

Anti-nutritional factors (ANFs) are compounds in raw soybeans that can hinder nutrient digestion and absorption. Examples include trypsin inhibitors, lectins, and oligosaccharides, which can cause digestive distress.

Look for products explicitly labeled for human consumption, such as soy flour, textured vegetable protein (TVP), or soy protein concentrate. These products come from manufacturers who adhere to food safety regulations.

Yes, properly processed food-grade soy products are a high-quality, complete protein source. They can contribute to heart health and offer a versatile plant-based option in a balanced diet.

No, you cannot safely substitute animal feed-grade soybean meal for food-grade soy flour. The processing differences mean the products have different compositions, anti-nutrient levels, and safety profiles.

No, many anti-nutrients are reduced or eliminated during the processing of food-grade soy products. Advanced methods like fermentation or extraction for concentrates and isolates further reduce their presence.