In October 2021, the ISRC hosted a meeting at Iowa State University called a Soy Protein Convening to discuss how to increase the use of soybean protein in human food. The event brought together dozens of stakeholders in food science, human nutrition, economics, farming, engineering and industry involved in the food production system to address the use of soybean in plant-based diets and to develop public-private partnerships and research projects that could move the industry forward. Similar sessions were held first at Purdue University in October and then in St. Louis, Missouri in November.

The information-seeking sessions were the idea of Katy Rainey, associate professor of plant breeding and genetics at Purdue University and director of the Purdue Soybean Center. The topic of soy protein for human consumption came out of earlier discussions of possible research projects at a Soybean Centers Coordination Group meeting in the fall of 2019. Rainey received funding from the United Soybean Board to support and help organize the collaborative Soy Protein Convening sessions to develop concepts and ideas for future interdisciplinary research proposals. “There is so much potential for soy protein as part of the value chain,” said Rainey.

At the Iowa event, stakeholders heard from various experts on topics such as food insecurity and the accessibility and affordability of nutritious foods, consumer perceptions of soybean protein and soybean traits. Iowa State’s Danny Singh, professor of agronomy, well known for his expertise in soybean breeding, emphasized the importance of looking at other traits such as oil, carbohydrates, amino acids and enzymes in addition to soy protein. After presentations, participants broke into discussion groups to brainstorm about concepts and ideas for interdisciplinary research.

Following the final, culminating Soy Protein Convening that was held in St. Louis, MO, ideas for three potential multi-state proposals emerged around the topics of economic feasibility, pilot scale processing of soy protein and food science innovation. The concept ideas were submitted for  consideration by the United Soybean Board.

Event sponsors included the ISRC at Iowa State University, the Foundation for Food and Agricultural Research, the Missouri Soybean Center at the University of Missouri, the Purdue Soybean Center at Purdue University and the United Soybean Board.