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The Data is Delicious

Soy is opportunity

This 25th 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%
2018
0%

Top Soyfood Picks

0
%
of consumers seek food products that contain soy
0
%
of consumers view soyfoods as "healthy"
2012 27%
2018 39%
BIOTECHNOLOGY
0%
GMO
0%
0%
of consumers view biotechnology as positive or neutral
What's more, 68% of consumers ages 18-34 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.
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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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Fats consumers view as very or somewhat healthy

88% Omega-3 Fats
51% High Oleic Oils
45% Monounsaturated Fats
44% Polyunsaturated Fats