Consumer Attitudes about Soyfoods & Health

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The Data is Delicious

Soy is opportunity

This 24th annual study reveals attitudes about diet, fats, oils and purchase drivers.

It's your business to be informed.

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

We're eating more soy

Five key contributing factors emerged:

Significantly
more consumers report eating soy

2011
0%
2017
0%

Soy consumption up 8% 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"
2012 27%
2017 36%
BIOTECHNOLOGY
0%
GMO
0%
0%
of consumers view biotechnology as positive or neutral
What's more, 65% of Millennials view biotech as positive or neutral.
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Consumers care about the land
0%
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
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.
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  • 69% of consumers are unlikely to purchase a product with “trans fat” listed on the label.
  • 53% of consumers are unlikely to purchase a product with “partially hydrogenated fat” listed on the label.
  • 56% of consumers are unlikely to purchase a product with “fully hydrogenated fat” listed on the label.

Fats consumers view as very or somewhat healthy

86% Omega-3 Fats
43% Polyunsaturated Fats
42% Monounsaturated Fats
32% Fully Hydrogenated Vegetable Oil
32% Partially Hydrogenated Vegetable Oil
22% Trans Fat
21% Saturated Fat