Soy Foods in the US Marketplace


Market Trends:

  • Retail sales of soy grew 16.8 percent in the year 2001 to reach US$ 3.2 billion. (SPINS and Soyatech, "Soyfoods: The U.S. Market 2002")
  • Meat alternatives had an overall growth in 2001 of 14.5 percent to reach $440.3 million in retail sales. (SPINS and Soyatech, "Soyfoods: The U.S. Market 2002")
  • Tofu remains in the top five soy products in mainstream markets. (Other top products were meal replacement beverages and powders, energy bars, soymilk beverages and meat alternatives.) (SPINS and Soyatech, "Soyfoods: The U.S. Market 2002")

Who is buying Soy?

  • 42 percent of Americans say they use soy products once a month or more. (United Soybean Board Report, "Consumer Attitudes About Nutrition," 2002)
  • 28 percent of Americans eat soy foods weekly. (United Soybean Board Report, "Consumer Attitudes About Nutrition," 2002)
  • Some traditional soy products, such as soymilk, are rapidly gaining ground with both younger and older health-conscious consumers. (Mintel International Group, Soy-Based Food & Drink Market - US Report, 9/1/02)
  • New soy-based products, including protein bars and smoothies, are attracting younger consumers with a general wellness message. (Mintel International Group, Soy-Based Food & Drink Market - US Report, 9/1/02)
  • The soy consumer is likely to be a well-educated woman. (Mintel International Group, Soy-Based Food & Drink Market - US Report, 9/1/02)
  • Health concerns motivate many soy consumers. (Mintel International Group, Soy-Based Food & Drink Market - US Report, 9/1/02)
  • The desire for a plant-based diet motivates other consumers. (Mintel International Group, Soy-Based Food & Drink Market - US Report, 9/1/02)
  • The typical soy intake of the Asian diet is approximately 3-6 servings per day. (Aaron Tabor, MD. CBN.com)
  • The Chinese characters for tofu mean, "Meat is bad."(Whitewave, FAQ)
  • An estimated 30 million to 50 million Americans are unable to digest lactose, a sugar found in dairy milk. (Organic & Natural New, Kim Schoenhal, "The New Taste of Soy")