Used for thousands of years as an alternative protein source, soy is one of the most common plant based protein sources used in alternative dairy and meat products today. Used in popular foods like tofu, soy milk, and plant based meat like the Impossible burger, it is praised for its ability to take on a variety of textures and flavors.

According to a research paper by the American Family Physician Journal:

”Soybeans contain all of the essential amino acids necessary for human nutrition and have been grown and harvested for thousands of years. Populations with diets high in soy protein and low in animal protein have lower risks of prostate and breast cancers than other populations. Increasing dietary whole soy protein lowers levels of total cholesterol, low-density lipoproteins, and triglycerides; may improve menopausal hot flashes; and may help maintain bone density and decrease fractures in postmenopausal women. Overall, soy is well tolerated, and because it is a complete source of protein shown to lower cholesterol, it is recommended as a dietary substitution for higher-fat animal products.”

The current top producer for soy, in terms of production quantity, is Brazil, who produced over 114 million tonnes of soybeans in 2019, according the Food and Agriculture Organization of the United Nations (FAO). The next largest producer was the US at 96M followed by Argentina at 55M.