Is Soy Protein Concentrate Ultra-Processed?

December 24, 2025 •

4 min read

According to the NOVA classification system, which categorizes foods by their degree of processing, soy protein concentrate is indeed classified as ultra-processed. This designation, however, is based on the industrial techniques used to create it, rather than its inherent nutritional value, which can be high.

Quick Summary

This article explores the processing of soy protein concentrate, comparing it to whole foods and less-processed soy products. It analyzes its classification as ultra-processed under the NOVA system, discussing the manufacturing steps, nutritional content, and functional properties.

Key Points

NOVA Classification: Soy protein concentrate (SPC) is categorized as ultra-processed (NOVA Group 4) due to the extensive industrial techniques used to create it.
Manufacturing Process: It is made by extracting protein from defatted soybean flakes using methods like alcohol washing or acid extraction, concentrating protein content to 65% or more.
Nutritional Value: Despite its classification, SPC is a high-quality, complete protein source rich in amino acids, though it has a lower fiber content than whole soy foods.
Context is Key: Its health impact depends heavily on the final product it is used in; many products with SPC contain high levels of sugar, salt, and unhealthy fats.
Whole vs. Concentrated: Minimally processed soy foods like edamame and tofu offer a more balanced nutrient profile, including more fiber and natural minerals.
Overall Health: For a healthy diet, it's best to prioritize whole foods and view products containing SPC within the context of your entire dietary pattern.
Product Formulation: The processing purpose for SPC is to create a functional ingredient, which is a key factor in its ultra-processed classification.

The Foundation of Soy Protein Concentrate

Soy protein concentrate (SPC) is derived from defatted soybean flakes, which are a byproduct of soybean oil production. The journey from soybean to concentrate involves several industrial steps designed to increase its protein content and remove non-protein components, primarily water-soluble carbohydrates like oligosaccharides. The final product contains a minimum of 65% protein on a dry weight basis.

Several methods are used to achieve this protein concentration, including alcohol washing, dilute acid extraction, and membrane filtration. The most common method, alcohol extraction, works by using a solvent solution to wash away the soluble sugars, ash, and other substances, leaving behind a powder with a higher protein density. This extensive processing is what earns it the "ultra-processed" label under certain classification systems like NOVA.

The NOVA Classification System and Ultra-Processing

The NOVA food classification system categorizes foods based on their purpose and extent of processing, rather than their nutritional content. It divides foods into four groups:

Group 1: Unprocessed and Minimally Processed Foods: Whole foods like fruits, vegetables, and legumes.
Group 2: Processed Culinary Ingredients: Simple ingredients like oils, salt, and sugar derived from Group 1 foods.
Group 3: Processed Foods: Products made by combining Group 1 and Group 2 ingredients (e.g., canned vegetables, simple bread).
Group 4: Ultra-Processed Foods (UPFs): Industrial formulations made predominantly from substances extracted from foods (e.g., protein isolates, sugars, fats) or synthetic ingredients, often with added stabilizers, flavorings, and colorings.

Soy protein concentrate is categorized as ultra-processed because it is an industrial formulation based on a substance extracted from a food (protein from soybeans). The purpose of its production is to create a functional ingredient for use in other manufactured foods, such as meat alternatives, protein bars, and certain baked goods. This purpose and the industrial techniques involved align with the criteria for NOVA Group 4, even though SPC itself can be a rich source of high-quality protein.

Comparison Table: Soy Protein Concentrate vs. Whole Soy Foods


Feature	Soy Protein Concentrate (SPC)	Whole Soy Foods (e.g., Edamame, Tofu)
Processing Level	Ultra-processed (NOVA Group 4)	Minimally processed (NOVA Group 1)
Protein Content	High (Min. 65% on a dry basis)	Moderate (Varies by product)
Carbohydrate Content	Low (Soluble carbs removed)	High (Contains natural fibers and carbs)
Fiber Content	Lower (Some fiber is retained)	High (Contains all the natural fiber)
Common Uses	Protein bars, shakes, meat substitutes	Whole food dishes, stir-fries, sauces
Nutrient Profile	High protein density; some nutrients removed	Diverse nutrient profile, including fiber and minerals
Digestion	Absorbs quickly, but may lack fiber for satiety	Requires more time to digest due to fiber content

Nutritional Value and Health Considerations

The designation of "ultra-processed" does not automatically equate to "unhealthy." While many ultra-processed foods are high in salt, sugar, and unhealthy fats, soy protein concentrate itself is not. It is a high-quality, complete protein source containing all essential amino acids, making it a valuable ingredient for vegan and vegetarian diets. Its protein density and functional properties are often what food manufacturers seek.

However, it's crucial to consider the final product in which SPC is used. A protein bar containing SPC, a long list of additives, and high amounts of sugar would be considered a less healthy option than, say, a simple tofu stir-fry, even if both contain soy protein. This is a key distinction that the NOVA system, with its focus on processing, brings to light. Health outcomes are more strongly correlated with the overall diet pattern, emphasizing whole foods, than with the consumption of single, ultra-processed ingredients like SPC. Some studies suggest that while soy-based meat alternatives are ultra-processed, they can offer comparable nutrition to their animal-based counterparts and have environmental benefits.

The Takeaway

In conclusion, the simple answer is that yes, soy protein concentrate is classified as ultra-processed according to frameworks like the NOVA system due to its industrial manufacturing process. However, this classification is not a definitive judgment of its nutritional quality or health impact. The processing removes some natural components like soluble carbs but concentrates the protein, offering a functional and nutrient-dense ingredient. Consumers should evaluate the overall food product, including other ingredients and its context within a balanced diet, rather than relying solely on the "ultra-processed" label of a single component. For those seeking whole-food nutrition, minimally processed soy options like edamame and tofu remain excellent choices.

Potential Health Implications of SPC Consumption

While SPC can be a beneficial protein source, its presence in ultra-processed final products can contribute to health risks if the overall dietary pattern is poor. Regular consumption of diets high in ultra-processed foods has been associated with an increased risk of obesity, metabolic syndrome, and other chronic diseases. This is often due to the high fat, sugar, and salt content of the final products, which can also be highly palatable and lead to overconsumption. The health implications depend on the formulation and ingredients used in conjunction with the SPC.

How to Assess Your Soy Intake

Prioritize whole soy foods: Include edamame, tofu, and tempeh in your diet as they are less processed and provide a wider range of nutrients.
Read ingredient lists: Check for additives, sugars, and high levels of sodium in products containing SPC, such as protein bars or meat alternatives.
Consider your diet as a whole: A smoothie with SPC, fruit, and leafy greens is different from a highly-processed protein bar with multiple additives.
Diversify protein sources: Incorporate other plant-based proteins like legumes, nuts, and seeds to ensure a balanced intake.
Choose third-party tested products: If using SPC in supplement form, look for brands that offer third-party testing to ensure quality and purity.

Frequently Asked Questions

Soy protein concentrate contains a minimum of 65% protein, with some fibers and carbohydrates remaining. Soy protein isolate is more extensively processed to remove almost all fats and carbohydrates, resulting in a product that is at least 90% protein.

Not necessarily. While many unhealthy products are ultra-processed, the term focuses on the extent of industrial processing, not the nutritional quality itself. SPC is an example of an ultra-processed ingredient that is nutritionally dense, though its use in unhealthy final products is common.

SPC is typically manufactured by using alcohol or dilute acid to wash defatted soybean flakes, which removes the water-soluble sugars and other non-protein components. The remaining product is then dried to a powder.

Yes, soy protein is one of the few plant-based proteins considered 'complete,' meaning it contains all nine essential amino acids that the human body cannot produce on its own.

Experts suggest focusing on a balanced diet rich in whole foods, but not all ultra-processed foods need to be avoided. Some, like certain whole-grain breads or fiber-rich cereals, can still be part of a healthy diet.

Yes, soy protein concentrate can be an excellent source of protein for vegans and vegetarians, offering a high-quality, complete protein, especially when used in combination with other nutrient-rich foods.

You can check the ingredient list on a product's nutrition label. It will be explicitly listed as 'soy protein concentrate' or a similar term.