Soy is one of the most widely used plant proteins in the world, but its strong “beany” flavor has long been a barrier for many consumers. Now, researchers at the University of Missouri say plant breeding could help change that.
In a study published in Food Chemistry, scientists compared four soybean varieties grown under identical conditions and processed into a raw soy slurry, similar to uncooked soymilk. A variety nicknamed “Super” came out on top, producing a more pleasant taste and aroma than standard soybeans.
“The biggest challenge with soy is flavor,” said lead researcher Bongkosh “Jeab” Vardhanabhuti, an associate professor of food science. “While the beany flavor might be acceptable in foods like tofu or soy milk, it’s less welcome in products such as plant-based burgers or protein shakes, where you don’t want the taste of soy dominating.”
The Super soybean was specially bred for a healthier fat profile and reduced levels of sugars that don’t add nutritional value. It also lacks an enzyme called lipoxygenase, which contributes to off-flavors in soy. Together, these changes made for a milder, more neutral flavor profile, something that could open the door to new uses in plant-based foods.
The team used standard lab methods to analyze protein, fat and sugar content, and had a trained sensory panel evaluate aroma and flavor. While the panel was small, the findings suggest that smart breeding techniques can make soy-based products more appealing to a wider audience.
“Overall, this research shows that smart plant breeding can make soy-based foods taste better, which could help more people accept and enjoy them,” Vardhanabhuti said.
The researchers plan to expand their work to test how these improved soybeans perform in common foods such as tofu, soy milk and soy protein powders. If successful, the findings could help make soy-based foods not just healthier, but more enjoyable, a win for consumers looking for plant-based options.
This research was supported by the U.S. Department of Agriculture’s Agricultural Research Service.