Work

Soybean as an animal protein analogue: Hormetic effect, popularity and consumer preference

Year: 2026

Type: article

Abstract: Lifestyle changes, population growth, resource scarcity, ethical reasons, health concerns, animal welfare, and environmental considerations are some of the reasons leading to an increasing demand for plant-based meat analogues (PBMAs) over animal proteins. Plant-based foods are cholesterol-free and rich in dietary fibre. Soybean proteins are comparable in quality to animal proteins among the various plant-based proteins. Soybean is rich in several phytochemicals and bioactive peptides having health-promoting properties. Soya chunks made from soybean protein isolates are meat alternatives, while soya milk can be considered an analogue to dairy products. Hormesis is adaptive in nature, wherein the cells gain the ability to tolerate stress to a certain extent. It is usually a dose-response relationship of the soycompounds; at lower concentrations is beneficial, while at higher concentrations become toxic. In contrast, red and processed are not recommended for consumption. Sensory properties (texture, flavour, etc.) of dairy products should be mimicked by soybean-based alternatives to increase consumer acceptance. Traditional practices, genetically modified plants, and the presence of anti-nutritional factors are the main obstacles to the spread of soybean products as plant-based meat substitutes. Each has different motives for eating a plant-based diet depending on their needs. Categorising consumers according to their motives can help with marketing. Developing consumer-specific marketing strategies, new processing technologies and creating awareness of the benefits of plant-based proteins and the negative effects of animal proteins can help to expand the market for soybean-based meat and dairy alternatives. This overview aims to highlight the hormetic effect of soybeans with respect to meat consumption. The importance of PBMAs, with a particular focus on soybeans and discusses consumer preferences for enforcing PBMAs.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2026.101272