Have you ever thought about how far soy reaches across the food industry? Beyond soy milk and tofu, there is a good chance you consume soy on a daily basis, often without realizing it. In October, Illinois Soybean Association (ISA) staff members Emma Brockmann and Jaidyn Miller attended the World Food Championships in Indianapolis, Indiana, to connect directly with consumers and highlight soy’s broad role in the foods we enjoy every day.
Consumers today have access to a wide variety of food, but the question remains: Do they truly know what they are eating? After engaging with hundreds of consumers and chefs at the World Food Championships, the answers were mixed. While some participants were familiar with soy’s diverse uses in food and cooking oils, many were surprised to learn just how deeply soy is involved in the global food system.
The majority of soybeans grown in Illinois don’t end up as human food directly; instead, they enter the food chain as high-quality feed for aquaculture, beef, dairy, poultry and swine. Though often unseen, this connection is vital. High-quality animal protein begins with high-quality feed ingredients. Soy provides essential amino acids that give livestock the digestible nutrients they need to grow efficiently, supporting the production of nutritious meat, milk and eggs. So, the next time you enjoy chicken nuggets or a ham sandwich, take a moment to appreciate the careful formulation behind the feed that helped raise that animal and the Illinois soybean farmers who helped make it possible.
Throughout the World Food Championships, ISA showcased these connections. Multiple cooking demonstrations led by professional chefs from Spain, Mexico, Saudi Arabia and Vietnam featured soy and value-added animal proteins in flavorful recipes. From savory duck dishes to sauces and soups made with soy flour, attendees sampled just a few of the countless ways soy can elevate both flavor and nutrition. Many noted enhanced flavor with the use of soy flour and desire to bring it into their own kitchens.
Beyond its role as feed, soy also serves as a high-quality plant protein for people. Tofu and edamame are familiar favorites, but soy’s versatility extends even further. It can be found in protein bars, baked goods and even as a gluten-free, protein-packed alternative to traditional flour. Whether feeding animals or fueling people, soy continues to be a cornerstone of sustainable, nutritious food systems around the world.
From the farm to the table, soy connects people across the food chain. Events like the World Food Championships help consumers see firsthand how Illinois soybean farmers contribute to global nutrition, sustainability and innovation in food production, one ingredient and one conversation at a time.
