Research & Innovation

Date: May 23, 2023
Category: Research & Innovation
Attribution: Summary based on public information related to the United Soybean Board’s Soy Innovation Challenge (unitedsoybean.org) and industry updates.

The Soy Innovation Challenge recognized a winning concept that proposes a novel approach to soy meal processing aimed at improving functional properties, quality consistency, and processing efficiency. The idea targets downstream benefits for both feed and food applications—where predictable protein quality and reduced anti-nutritional factors can enhance performance and product development.

What the concept addresses

• Quality variability: Strategies to tighten control of protein, moisture, and key functional metrics across batches.
• Functional performance: Improving solubility, dispersibility, and digestibility to support use in feeds and value-added ingredients.
• Process efficiency: Opportunities to optimize energy use, throughput, and consistent desolventizing/toasting outcomes.
• Data & monitoring: Incorporating instrumentation and analytics to support in-line or near-line quality checks and faster feedback.

Potential impact areas

• Feed formulation: More predictable meal quality can help nutritionists fine-tune rations for growth, FCR, and health outcomes.
• Food ingredients: Steadier quality opens pathways for expanded soy-based protein ingredients in snacks, bakery, and blended products.
• Sustainability: Process improvements may reduce energy intensity and waste, supporting broader ESG goals.

Industry context

Soy meal remains a cornerstone protein source globally. Incremental improvements in process control, quality metrics, and functionality can translate into significant economic and nutrition benefits. Innovation challenges like this one encourage collaboration between processors, researchers, and startups to accelerate commercialization pathways.

What’s next

• Technical validation in pilot or commercial settings to verify performance and cost assumptions.
• Regulatory and quality assurance reviews aligned with target markets (feed/food).
• Partnerships for scale-up, data collection, and market deployment.

Editor’s note & disclaimer

This article is an independent summary intended for information purposes. It does not reproduce proprietary text or imply endorsement by the United Soybean Board or the Soy Innovation Challenge. For official information, please refer to unitedsoybean.org and associated program materials.

Further information

United Soybean Board — unitedsoybean.org
Soy innovation and processing resources