The familiar presence of soy protein in a vast array of food products might lead some to conclude plants such as oats, rice, and peas are poised to push soy aside. After all, haven’t all the great advances in soy applications been made?

Today store shelves are filled with alt-meat, alt-dairy, and nearly alt-everything for a public eager to raise protein standards. That leaves soy where it has always been: At the top of the protein pyramid, with beans, legumes, wheat, and pea proteins following as distant seconds. This all-new playbook offers an inside look at a soy-inspired protein revolution, with insights on:

• How decades of soy innovation and science position it as the go-to for new applications in flavor, texture, protein level, and nutritional profile 
• Why a diversity in soy formats offers manufacturers a broad palette to recreate seafood, steaks, chicken breasts, and more 
• What soy’s heart-healthy characteristics mean to a growing marketplace that shops health and wellness

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