Is soy a bioengineered food ingredient?

Over 90% of soybeans grown in the United States are genetically engineered, making them a common bioengineered food ingredient. This statistic often raises consumer questions about what exactly bioengineered soy is, how it differs from traditional soy, and how it is identified in everyday food products.

Quick Summary

This article explains that a large percentage of soybeans are bioengineered for traits like herbicide resistance. It covers the difference between bioengineered and conventional soy, common products containing soy, and the current labeling standards in the U.S.

Key Points

• Bioengineered is Common: A large percentage of the global soybean crop, particularly in major producing countries like the U.S. and Brazil, is bioengineered.

• Herbicide Resistance: Most bioengineered soy is modified to be tolerant of certain herbicides, which helps farmers manage weeds more efficiently.

• Not All Soy Is Modified: Organic soy is, by definition, non-bioengineered, and some conventional non-bioengineered varieties are also available.

• Labeling Regulations Exist: The USDA's Bioengineered Food Disclosure Standard mandates labeling for many products, but exceptions exist for highly refined ingredients and animal products from animals fed bioengineered crops.

• Widely Used in Products: Bioengineered soy is a common ingredient in processed foods, including soybean oil, soy lecithin, and various soy proteins.

• Primary Use for Animal Feed: The majority of bioengineered soy is not for direct human consumption, but is used for livestock feed.

Understanding the Basics of Bioengineered Soy

Bioengineered food, a term used by the USDA, refers to food that contains genetic material modified through laboratory techniques that could not be created through conventional breeding or found in nature. When it comes to soybeans, this process, also known as genetic modification, is widespread. The vast majority of soybeans grown in the U.S., Canada, Brazil, and Argentina—major global producers—are bioengineered to be tolerant of herbicides, specifically glyphosate. This allows farmers to spray fields with weedkillers without harming the soy crop itself, which can increase yields and simplify weed management.

How Bioengineered Soy Is Created

Scientists use advanced biotechnology to modify the DNA of a soybean plant. In the case of glyphosate-tolerant soy (often called "Roundup Ready"), a gene from a bacteria is inserted into the soybean plant's genetic code. This inserted gene produces an enzyme that protects the plant from the effects of the herbicide, allowing it to survive while competing weeds are eliminated. This practice began with Monsanto in 1996 and has become the industry standard for much of the world's commercial soy production.

Bioengineered vs. Conventional vs. Organic Soy

It is important for consumers to distinguish between the different types of soy available on the market. Not all soy is bioengineered; organic certification guarantees that the food was grown without genetic modification.

• Bioengineered/Genetically Modified Soy: Modified in a lab to possess traits like herbicide resistance. Dominates the conventional soy market and is used extensively in processed foods and animal feed.
• Conventional Soy (Non-Bioengineered): Grown using traditional breeding methods but with the use of synthetic fertilizers, herbicides, and pesticides. Is not genetically modified, but also not organic.
• Organic Soy: Produced without genetic engineering and without the use of synthetic pesticides or fertilizers, adhering to strict USDA organic standards.

The Journey from Bioengineered Bean to Food Ingredient

Bioengineered soybeans are processed into many different ingredients that end up in a wide variety of consumer products. The journey often starts with the beans being crushed to separate the oil from the protein.

• Soybean Oil: Extracted from the soybeans and is one of the most common vegetable oils used in food manufacturing, frying, and salad dressings.
• Soy Protein: The remaining defatted soy meal can be further processed into different forms, such as soy protein isolate or concentrate, used in everything from protein bars to meat substitutes.
• Lecithin: An emulsifier commonly extracted from soybeans and used to stabilize processed foods.
• Animal Feed: The largest portion of bioengineered soy, roughly 75%, is used for livestock feed. The meat, dairy, and eggs from these animals are not required to carry a bioengineered label.

Comparison Table: Bioengineered vs. Organic Soy

Feature	Bioengineered Soy	Organic Soy
Genetic Modification	YES, modified in a lab for specific traits like herbicide tolerance.	NO, prohibited from being genetically modified.
Herbicides/Pesticides	Often grown with synthetic herbicides and pesticides.	Grown without synthetic pesticides or herbicides.
Farming Practices	Allows for simplified weed control, potentially leading to increased use of specific chemicals.	Utilizes sustainable practices and encourages biodiversity.
Labeling	Requires mandatory "Bioengineered" disclosure on packaging, with exemptions for highly refined products.	Verified by the USDA Organic seal and may carry a "Non-GMO" label.
Primary Use	Primarily used for animal feed, oils, and processed ingredients.	Used for whole food products like tofu, edamame, and soy milk, as well as processed goods.

Identifying Bioengineered Soy on Food Labels

As of January 1, 2022, the USDA's National Bioengineered Food Disclosure Standard requires manufacturers to disclose if a product contains bioengineered ingredients. However, there are some key exemptions to this rule that consumers should be aware of.

• Mandatory Disclosure: A product must be labeled if it contains detectable modified genetic material. The label can be a text disclosure, a symbol, or a QR code linking to more information.
• Exemptions for Refined Products: Highly refined ingredients like soybean oil and soy lecithin often lose their genetic material during processing, so they are not required to be labeled. Companies can voluntarily use a "Derived from bioengineering" label.
• Animal Products: Meat, eggs, and dairy from animals fed bioengineered soy do not need to be labeled as bioengineered.

To be certain you are avoiding bioengineered soy, look for the USDA Organic seal or a third-party non-GMO certification, such as the Non-GMO Project Verified label.

Conclusion: Navigating Your Soy Choices

To summarize, much of the world's soy is indeed bioengineered, but not all of it is. The vast majority of conventionally grown soybeans are genetically modified for specific traits like herbicide resistance. This bioengineered soy is then processed into numerous food ingredients, from oils and emulsifiers to proteins used in processed foods. For consumers concerned about bioengineered ingredients, understanding the difference between conventional, conventional non-bioengineered, and organic soy is crucial. While new USDA labeling provides some transparency for packaged goods with detectable modified genetic material, exemptions exist for highly refined ingredients and animal products from animals fed bioengineered crops. Ultimately, prioritizing products with the USDA Organic seal is the most direct way to ensure no bioengineered soy was used in the production process.

How Is Soy Bioengineered?

• Genetic Insertion: Genes from other organisms, like bacteria, are inserted into the soybean's DNA to introduce new traits.
• Herbicide Resistance: The most common modification allows the soy plant to tolerate specific weed-killing herbicides.
• Insect Protection: Some variations are engineered to be resistant to certain insect pests.
• Increased Yield: Bioengineering can be used to create strains with higher yields and increased efficiency for farmers.
• Consumer Traits: Newer modifications are exploring improvements in nutritional content or oil composition.

What are some common food products with bioengineered soy ingredients?

• Soybean Oil: A very common cooking oil found in numerous processed and restaurant foods.
• Soy Lecithin: Used as an emulsifier in chocolate, baked goods, and many other packaged snacks.
• Soy Protein Isolate: Found in protein bars, supplements, and meat alternatives.
• Textured Vegetable Protein (TVP): A popular meat substitute derived from soy.
• Margarine: Often contains soybean oil as a primary ingredient.
• Processed Meats: Soy protein is frequently used as a filler in many processed meat products.

Are non-bioengineered soybeans available?

• Organic Soy: Certified organic soy is, by definition, non-bioengineered.
• Identity Preserved (IP) Soy: These soybeans are tracked from seed to shelf to ensure they are non-bioengineered.
• Traditional Varieties: Some heritage and conventional non-bioengineered varieties are still grown and available.

What does 'derived from bioengineering' mean on a label?

• Highly Refined Ingredients: This label is used voluntarily for ingredients like soybean oil and lecithin, where the genetic material is no longer detectable after extensive processing.
• No Detectable DNA: The mandatory bioengineered label is not required for these ingredients because the processing removes the genetic material.

How do bioengineered soybeans affect nutrition?

• Generally Similar: Regulatory bodies like the FDA state that bioengineered soy is nutritionally equivalent to its conventional counterpart.
• Slight Variations: Some studies suggest small differences, but they are generally not considered nutritionally significant to consumers.
• Higher Protein (Organic): Some research indicates that organic soy may contain higher levels of protein.

What is the difference between the 'Bioengineered' and 'Non-GMO Project Verified' labels?

• Regulatory Requirement vs. Third-Party Certification: The 'Bioengineered' label is mandated by the USDA for certain products, while the 'Non-GMO Project Verified' label is a voluntary, third-party certification with stricter standards.
• Exemptions: The 'Bioengineered' label has more exemptions, including for highly refined ingredients and animal feed, which are often covered by 'Non-GMO Project Verified' standards.

Are the health effects of bioengineered soy confirmed?

• Ongoing Research: The long-term effects of bioengineered soy on human health are still a subject of ongoing research and debate.
• No Consensus on Risk: There is no scientific consensus that bioengineered soy poses a direct health risk to consumers.
• Allergy Potential: Like all soy, bioengineered soy can cause allergic reactions in sensitive individuals, though modification does not increase this risk.

Where does most bioengineered soy go?

• Animal Feed: A large majority (approximately 75%) is processed into feed for livestock such as cattle and poultry.
• Processed Foods: It is a major source of oils, proteins, and emulsifiers for a vast range of processed foods.
• Biodiesel: A significant percentage is used in the production of biodiesel fuel.

Frequently Asked Questions

Is soy always bioengineered?

No, soy is not always bioengineered. While a high percentage of conventionally grown soy is genetically modified, organic soy and other non-bioengineered varieties are widely available.

What is the difference between a GMO and a bioengineered food ingredient?

For regulatory purposes in the U.S., the term 'bioengineered' is used by the USDA to label certain types of genetically modified organisms (GMOs). Essentially, 'bioengineered' is the legally mandated term, though 'GMO' is a more familiar colloquialism.

How can I tell if a product contains bioengineered soy?

You can look for the USDA's mandatory 'Bioengineered' label, which may be a text statement, a symbol, or a QR code. For full avoidance, look for the USDA Organic seal or a third-party 'Non-GMO Project Verified' label, as they have stricter standards.

Does soybean oil or soy lecithin have to be labeled as bioengineered?

No, due to the high level of refinement in their production, the genetic material in ingredients like soybean oil and soy lecithin is often undetectable. Therefore, they are exempt from mandatory bioengineered labeling.

Are organic soy products healthier than bioengineered soy products?

Some studies have found small nutritional differences, such as slightly higher protein in organic soy, but regulatory bodies generally consider them nutritionally equivalent. The main distinction is the farming process and lack of genetic modification.

Do animals fed bioengineered soy produce bioengineered meat or dairy?

No. The DNA from the bioengineered soy does not transfer into the animal's meat, eggs, or milk. Products from animals fed bioengineered crops do not require a bioengineered label.

What are the common traits engineered into soy?

The most common trait is herbicide tolerance, which allows farmers to control weeds more effectively. Other traits can include insect resistance and altered nutritional profiles.