Consumer attitudes about nutrition, health and soyfoods

22nd Annual Survey

Soy is opportunity

This 22nd annual study reveals attitudes about diet, fats, oils, and purchase drivers.

It's your business to be informed.

Take a look at the facts and form an opinion of your own.

We're eating more soy

Soy consumption is the highest ever. Five key contributing factors emerged:

Significantly
more consumers report eating soy

2011
0%
2015
0%

Soy consumption up 11% since 2011

Top Soyfood Picks

0
%
of consumers seek food products that contain soy
0
%
of consumers view soyfoods as "healthy," with the majority of these rating soy as "very healthy"
2010 24%
2011 25%
2012 27%
2013 28%
2014 31%
2015 38%
Biotechnology
53%
2014
53%
2015
GMO
58%
2014
68%
2015
2014
0%
2015
0%
0%
of consumers view biotechnology as positive or neutral
What's more, 55% of Millennials and 57% of Hispanics view biotech as positive or neutral.
More
Consumers care about the land
78%
say food production must support the environment

Nutrition pays off

For sales & marketing

Generation to generation, americans want to eat healthfully - and they are willing to pay more for better-for-you foods, like soy.

A complete protein, soy proves a popular choice year over year, a boon for food product development and dietary recommendations.
More
2015: 64%
2014: 63%
2013: 61%
2012: 58%
2011: 56%

As consumers take charge of their health, they may consume soyfoods to stave off hunger and manage weight, thanks to research that suggests high-protein diets containing soy may help with satiety.

0%
of consumers are interested in the type of oils used in restaurants.
The majority say they would be more likely to eat at restaurants using oils lower in saturated and trans fats.
More
  • 72% of consumers are unlikely to purchase a product with “trans fat” listed on the label.
  • 62% of consumers are unlikely to purchase a product with “partially hydrogenated fat” listed on the label.
  • 65% of consumers are unlikely to purchase a product with “fully hydrogenated fat” listed on the label.

Fats consumers view as very or somewhat healthy

88% Omega-3 Fats
44% Polyunsaturated Fats
47% Monounsaturated Fats
31% Partially Hydrogenated Vegetable Oil
29% Fully Hydrogenated Vegetable Oil
20% Saturated Fat
19% Trans Fat