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Soy remains one of the most popular plant based alternatives because it contains high levels of protein, and like animal proteins, is a complete protein, meaning it contains all the essential amino acids needed for the human body. Soy based products like tofu and soy milk also contain less saturated fat than their meat and dairy counterparts, making it an ideal substitute for traditional animal products.

Soy became popular as an alternative protein source by Atkins in the mid 20th century as the main ingredient in TVP (texturized vegetable protein).

“The original textured vegetable protein or TVP, which we helped to formulate and is a trademark of ADM, was invented by William T. Atkinson in the 1950s and 1960s,” says Schuh. Atkinson developed a process to “texturize” soy flour into a meat-like substance using an extruder with mechanical shear and heat, combined with the injection of water. “The original TVP was a fibrous, spongy material used as a stand-alone meat alternative product, as well a nutritional extender in meat and poultry products to reduce costs and increase protein content.”

While soy is still one of the most common alternative protein sources for plant based meat, like the Impossible Burger, its presence as one of the ‘big eight’ allergens make it difficult for some consumers to purchase and eat these products, leading to a rise in popularity for pea protein alternatives.