Is soya made from soybeans?

December 27, 2025 •

4 min read

Over 60% of manufactured foods contain soya, demonstrating its widespread use. The simple, straightforward answer to the question "is soya made from soybeans?" is yes, as the two terms are often used interchangeably to refer to the same legume.

Quick Summary

The terms soya and soy refer to products derived from the soybean, a versatile legume native to East Asia. The name variation is primarily regional, with "soya" being common in Europe and "soy" in the United States. This staple crop is processed into countless food items, including milk, tofu, and oil, as well as being a key ingredient in animal feed.

Key Points

Interchangeable Terms: "Soya" and "soy" are interchangeable terms that both refer to products derived from the soybean.
Regional Variations: The term "soya" is more common in British English, while "soy" is prevalent in American English.
Diverse Product Range: Soybeans are processed into a vast range of products, including unfermented items like tofu and soy milk, and fermented products like soy sauce and tempeh.
Nutritional Value: Soybeans are a complete protein source, containing all nine essential amino acids, and are rich in fiber and isoflavones.
Industrial Production: On a large scale, soybeans are primarily processed for oil extraction, with the remaining high-protein meal used for animal feed.
Health Considerations: Raw soybeans contain anti-nutritional factors and must be properly processed with heat before consumption.
Global Importance: Originating in East Asia, soybeans have become a globally significant crop for food, feed, and industrial applications.

Soya vs. Soybeans: The Name Explained

The confusion around the terms "soya" and "soybeans" is common, but the distinction is simply a matter of regional preference rather than biological difference. The word "soy" is a shortening of "soya," which was introduced to the English language via the Dutch from the Japanese word shōyu (soy sauce). In the United States, "soy" and "soybean" are standard, while in Europe and other parts of the world, "soya" is more prevalent. Regardless of the term, both refer to the same species of legume, Glycine max, which is a key source of plant-based protein and oil globally.

The Journey from Bean to Product

Before making its way into common food products, the raw soybean must undergo several processing steps. This is crucial because raw soybeans contain anti-nutritional factors that can interfere with nutrient absorption and require deactivation through heat. The processing methods vary widely depending on the desired final product.

Types of Soy Products

Soybeans can be transformed into a vast range of products, broadly categorized into unfermented and fermented forms.

Unfermented Soy Products:

Edamame: Immature green soybeans, typically steamed or boiled and eaten directly from the pod.
Soy Milk: A plant-based milk alternative made by soaking, grinding, and blending soybeans with water, then boiling and straining the mixture.
Tofu: Also known as bean curd, it is created by coagulating soy milk and pressing the curds into a soft block.
Soy Flour: Produced by grinding roasted and often dehulled soybeans into a fine powder.
Soy Oil: Extracted by either mechanical pressing or solvent extraction from crushed soybean flakes.

Fermented Soy Products:

Soy Sauce: A salty, brown liquid made by fermenting a paste of soybeans, roasted grain, brine, and mold cultures.
Miso: A thick, flavorful paste used in Japanese cooking, produced by fermenting soybeans with salt and koji.
Tempeh: A dense, nutty cake made by fermenting whole, cooked soybeans with a fungal culture.
Nattō: A sticky, pungent product made from fermented soybeans, common in Japan.

Processing and Use Comparison


Product	Processing Method	Key Use	Key Characteristics
Tofu	Soaking, grinding, boiling soybeans to make milk, then coagulating and pressing.	A complete protein source and meat alternative in many cuisines.	High in protein, low in fat, and absorbs flavors well.
Soy Milk	Soaking and grinding soybeans with water, followed by boiling and filtering.	A dairy milk substitute for beverages, cereals, and cooking.	Can be fortified with vitamins; available sweetened or unsweetened.
Soy Oil	Crushing, flaking, and extracting oil, often with a solvent like hexane.	Cooking, frying, salad dressings, and industrial uses.	Neutral flavor, high smoke point, and affordable due to high yield.
Soy Sauce	Fermenting soybeans and roasted grains with mold and brine for months.	Flavoring and condiment in many East and Southeast Asian dishes.	Salty, umami taste, and can be light or dark depending on brewing.
Soy Flour	Roasting and grinding dehulled and defatted soybeans into a powder.	Used in baking, food fortification, and as a protein supplement.	Gluten-free and adds protein and moisture to baked goods.
Tempeh	Fermenting whole, cooked soybeans with a culture to form a firm cake.	A meat substitute with a firm texture and nutty flavor.	Less processed than tofu, with higher protein, fiber, and nutritional value.

The Industrial Aspect: Soy Oil and Protein

The industrial processing of soybeans is a large-scale operation, primarily yielding soy oil and high-protein soy meal. The process starts with cleaning and dehulling the beans. Then, the beans are typically heated and flaked to maximize the surface area before being put through a solvent extraction process using hexane. This method is highly efficient for separating the oil from the protein-rich meal. The crude oil is then refined, bleached, and deodorized to produce a clear, neutral-tasting product used for cooking and in industrial applications. The defatted soy meal, a byproduct of oil extraction, is primarily used for animal feed but is also further processed to create soy protein concentrates and isolates for human consumption.

Nutritional Benefits and Considerations

Soybeans are a nutritionally powerful food. They are one of the few plant-based sources of complete protein, containing all nine essential amino acids. They are also high in fiber, rich in isoflavones, and provide essential minerals. Regular consumption has been linked to potential health benefits, such as supporting heart health and lowering LDL cholesterol levels. While soy is a healthy addition for most people, some individuals may have a soy allergy. It is also worth noting that some soy crops, particularly in the US, are genetically modified, which is a consideration for some consumers.

Conclusion: Soya and Soybeans are the Same

In conclusion, any product labeled "soya" is made from soybeans. The distinction between the terms is a simple matter of geographic linguistic variation, not a difference in the source plant. The versatile soybean is a nutritional powerhouse used to create a vast range of products, from staple foods like tofu and soy milk to more complex, fermented products and industrial oils. Understanding the relationship between soya and soybeans helps clarify how this important legume contributes significantly to global food and feed production.

For more in-depth information about the history of soy products and processing, consider exploring the comprehensive resource at the SoyInfo Center.

Frequently Asked Questions

There is no nutritional difference between soy and soya, as they are simply different names for the same plant and its products. Any variations in nutritional content are due to the specific product, such as whether it's milk, tofu, or oil, and how it is processed.

Some common products made from soybeans include soy milk, tofu, edamame, soy sauce, tempeh, miso, soy oil, and soy flour. They are also used to make soy protein isolates for meat substitutes and nutritional supplements.

Soya, or soy, can be a hidden ingredient because soy derivatives are often used as food additives like emulsifiers (e.g., soy lecithin) or protein fillers in many processed foods, including bread, cakes, and processed meats.

Unfermented soy products, like tofu and soy milk, are made directly from the beans or soy milk. Fermented products, such as soy sauce and tempeh, are made by adding beneficial microbes that break down the soybeans over time, which can enhance flavor and nutrient availability.

No, raw soybeans should not be eaten because they contain anti-nutritional factors, such as trypsin inhibitors and goitergens, that can interfere with digestion. Proper heat processing, like boiling or cooking, is required to deactivate these compounds.

The word "soya" entered the English language via the Dutch from the Japanese word shōyu, which means soy sauce. The name of the bean was derived from the name of the sauce made from it.

No. While a significant portion of the world's soy production, particularly in the US, involves genetically modified varieties, organic or explicitly labeled non-GMO soy products are available for consumers who wish to avoid them.