What products are derived from soybeans?

January 5, 2026 •

3 min read

The soybean, a legume native to East Asia, is one of the world's most versatile crops, with a complex processing chain resulting in a vast array of goods for both human consumption and industrial use. This remarkable legume is a powerhouse of protein and oil, leading to an incredibly diverse list of products that are derived from soybeans across multiple sectors.

Quick Summary

Soybeans yield a wide range of goods, including edible products like tofu, soymilk, and fermented foods such as miso, and industrial applications like biodiesel, plastics, and adhesives, utilizing both the oil and protein components.

Key Points

Edible and Industrial Versatility: Soybeans yield a vast array of products, from common foods like tofu and soymilk to industrial materials such as biodiesel and adhesives.
Food Types: Soy food products can be divided into two main categories: unfermented options like edamame and tofu, and fermented options like miso and soy sauce.
Soybean Oil Uses: The oil extracted from soybeans is used for cooking and is a primary ingredient in industrial applications like biofuels, paints, and plastics.
Soybean Meal's Purpose: The leftover, protein-rich meal after oil extraction is mainly used for animal feed, but also serves as a base for human foods and industrial binders.
Processing and Production: Soybeans are processed at crush plants to separate oil and meal, which are then refined for various end uses, with many modern products being GMO-derived.
Sustainable Alternative: Many soy-based industrial products offer a more environmentally friendly alternative to traditional petrochemical-based materials, supporting a greener manufacturing process.

Edible Products from Soybeans

Soybeans have been a dietary staple for millennia, particularly in East Asian cuisines, and are prized for their high-quality, complete protein profile. Foods made from soybeans are broadly categorized into unfermented and fermented varieties, showcasing the bean's remarkable versatility.

Unfermented Soy Foods

These are made directly from whole or processed soybeans without a fermentation period and include popular items like edamame, soymilk, tofu, soy flour, and soy nuts. They are often used as a protein base in vegetarian and vegan diets.

Fermented Soy Foods

Fermentation introduces beneficial enzymes and unique flavor profiles. Traditional fermented soy foods include miso (a salty paste used for flavoring), soy sauce (a liquid condiment), tempeh (a firm patty of fermented soybeans), and nattō (known for its sticky texture and pungent flavor).

Industrial and Agricultural Soy Products

Beyond the human food chain, soybeans are a critical component in various industrial and agricultural sectors.

Soybean Oil Applications

After oil extraction, soybean oil is processed for diverse uses. These include clean-burning biodiesel, environmentally friendly lubricants and adhesives, biodegradable plastics and coatings, soy-based inks, and ingredients in personal care products.

Soybean Meal Applications

The defatted meal remaining after oil extraction is rich in protein and primarily used for animal feed, accounting for about 70% of all processed soybeans. Soy protein from the meal can also be used in industrial adhesives and spun into textile fibers.

The Extraction and Separation Process

Soybeans are processed at crush plants to separate them into oil and meal. This involves cleaning, cracking, and flaking the beans, followed by extraction (often solvent extraction) to separate the oil. The remaining defatted flakes are toasted to produce soybean meal. Both the crude oil and the meal are further refined for various food and industrial applications.

Comparison of Key Soybean Products


Feature	Tofu	Soy Sauce	Soybean Oil	Biodiesel	Soybean Meal
Classification	Unfermented Food	Fermented Food	Refined Oil	Industrial	Animal Feed/Industrial
Primary Use	Protein Source, Meat Alternative	Flavoring, Condiment	Cooking, Ingredient	Fuel	Animal Feed
Key Ingredient	Soymilk, Coagulant	Soybeans, Wheat, Salt	Crude Soybean Oil	Refined Soybean Oil	Defatted Soy Flakes
Texture	Soft to Firm Block	Liquid	Liquid	Liquid	Powder/Pellets
Process	Coagulation of soymilk	Fermentation	Refining	Esterification	Toasting, Grinding
Taste	Mild, Neutral	Salty, Umami	Neutral, Light	Non-Edible	Savory, Protein-rich

Conclusion

The soybean's versatility is evident in the vast array of products derived from it, serving both food and industrial sectors. Utilizing its oil and protein components, soybeans contribute to global food supplies and offer sustainable alternatives for various industries. The range of items that are derived from soybeans continues to expand with ongoing research and innovation.

For more in-depth information on the production process and industry developments, the United Soybean Board's website offers a wealth of resources on the myriad applications of soybeans (https://unitedsoybean.org/issue-briefs/industrial-uses/).

Common Questions About Soy Products

1. Are all soy products healthy? No, nutritional value varies; minimally processed foods like edamame and tofu are generally healthier than highly processed items.

2. Is most soy genetically modified (GMO)? A majority of soybeans in some regions, like the U.S., are GMO, mainly for animal feed and ingredients. Non-GMO and organic options are available for food consumption.

3. Do soy products affect hormones like estrogen? Soy contains isoflavones (phytoestrogens). Moderate consumption is generally considered safe and does not significantly alter hormone levels for most people.

4. What are some of the main industrial uses of soy? Industrial uses include biodiesel, eco-friendly inks, adhesives, sustainable plastics, and lubricants.

5. Can soy be used as a protein source for meat alternatives? Yes, soy is a complete plant-based protein source widely used in processed forms like TVP, concentrates, and isolates to create meat analogues.

6. What is the difference between soy protein concentrate and soy protein isolate? Concentrate has about 70% protein (water-soluble carbs removed). Isolate is more refined with at least 90% protein (most non-protein components removed).

7. Is soy safe for people with a milk allergy? Soy milk is a dairy-free alternative for lactose intolerance or milk allergies. However, soy is an allergen itself, so those with a soy allergy must avoid it.

Frequently Asked Questions

The primary commercial use of soybeans is to produce soybean meal for animal feed and soybean oil for cooking, ingredients, and industrial applications.

Tofu is made by coagulating soymilk, which is produced by grinding soaked soybeans with water. The resulting curds are then pressed to form blocks of varying firmness.

Miso is a thick, salty paste created by fermenting soybeans and a grain like rice. It is a fundamental ingredient in Japanese cooking, used for flavoring soups, marinades, and dressings.

Yes, beyond food, soybeans are used to make industrial products such as biodiesel, environmentally friendly inks, paints, adhesives, and biodegradable plastics.

Soybean oil is considered a safe fat and a good source of omega-3 and polyunsaturated fats. Some studies link soy components to potential cardiovascular health benefits.

Many pure soy products, like tofu, tempeh, and edamame, are naturally gluten-free. However, some processed items or fermented sauces like certain soy sauces (shoyu) can contain wheat, so it is important to check labels.

While both are made from soybeans, tempeh is a firm cake of fermented whole soybeans, offering a nutty, smoky flavor. Tofu is a soft curd made from coagulated soymilk and has a much milder taste.