Improved Soybean Varieties Could Boost Plant-Based Foods

By Blake Jackson

In Missouri, soybeans are more than just a crop they are the state’s leading commodity. At the University of Missouri, researchers are exploring innovative ways to enhance the flavor of soy-based foods, boost their health benefits, and appeal to a wider consumer base.

Bongkosh “Jeab” Vardhanabhuti, an associate professor of food science at MU’s College of Agriculture, Food and Natural Resources, recently led a study comparing the taste and aroma of four soybean varieties, three of which were specially bred at the university.

All were grown under identical conditions and processed into a raw soy slurry, similar to uncooked soymilk. Among the varieties, one called “Super” produced the most favourable flavor and aroma, making it particularly appealing to Western consumers.

“The typical soy foods are soy milk, tofu, soy sauce, tempeh and miso,” Vardhanabhuti said. “People in Asian culture have been using soybean products for centuries. Now, more and more Western consumers are interested in soy products, and we are looking to offer options for everyone.”

Vardhanabhuti explained that flavour remains the biggest challenge for soy-based foods. “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 bred to have a healthier fat profile, lower levels of non-nutritive sugars, and no lipoxygenase enzyme, which contributes to off-flavors.

Researchers prepared the raw soy slurry by soaking, grinding, straining, and refrigerating the beans, then analysed protein, fat, moisture, fibre, sugars, and aroma compounds using advanced laboratory techniques. Nine trained sensory panelists evaluated 12 traits, including colour, aroma, and flavour.

“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.

With an annual farm value exceeding $2.5 billion, Missouri’s soybean industry stands to gain further if these milder-flavored varieties can be used in a variety of products. The team’s next research will focus on improving the taste of tofu, soy milk, and soy protein products.

Vardhanabhuti and her colleagues published their findings in Food Chemistry in the study, “Novel soybean type with improved volatile and sensory characteristics of raw soy slurries.”

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