Soy Foods

In the late 1800's Asian immigrants produced tofu and soy milk in the U.S.  In the early 1900's soy foods became an industry in the United States and Asian American immigrants began producing tofu and soy milk.  Soy, meat alternative products were created for vegetarian, religious people and those who were interested in health foods.

In the 1970's and 1980's many small companies started producing traditional Asian soy food products -i.e. tofu, tempeh, and soy milk for general non-Asian consumers as a healthy alternative to meat and a source of protein. In the 1990's the new wave of flavorul and familiar soy foods such as soy burgers (veggie burgers), tofu hot dogs, soy ice cream and other frozen entrees that were a lot closer tothe American's taste and liking, hit the market and the so called Americanization of soy food began.

Soy products that are available in the market come in different forms:

• Soybeans, soy sprouts
• Roasted soy nuts
• Textured soy protein
• Soy flour
• Soy butter
• Soy milk
• Tofu
• Tempeh
• Miso
• Soy sauce
• Soy cheese
• Soy protein bars