“Behind the Bean” (pdf) - Cornucopia Institute

ficient, requiring anywhere from 8 to 16 pounds of soybeans to produce 1 pound of beef, for example. 5 Soy foods such as tofu
and soy “milk” (referred to hereafter as “soymilk”) allow people to source their dietary protein directly from a vegetarian
food, without involving animals. As a result, foods such as tofu and soymilk are staples in the diets of most vegetarians.
The organic soy scorecard rates soy foods companies.
Those that nurture direct relationships with North
American organic farmers received high scores.
Photo source: istock.com
The Cornucopia Institute asked companies that produce organic
soy foods such as soymilk, tofu, and vegetarian burgers about their
products, raw materials, and production practices. Part I of the
report examines, in depth, some of the criteria used for our scorecard.
We were interested in each company’s commitment to organics
and to avoiding contamination with genetically engineered
organisms (GEOs). We were also interested in each company’s
commitment to supporting domestic family farmers, which is why
we asked about the sourcing of their soybeans. The majority of
company participants source their soybeans directly from North
American family farmers, and The Cornucopia Institute was able
to verify these claims. Companies that nurture direct relationships
with North American organic farmers received high scores. All
companies listed in the scorecard were given multiple opportunities
to participate; while many chose to do so, some declined and
were unwilling to share any information regarding the sourcing
of their soybeans with Cornucopia researchers or, indirectly, with
their customers.
While Part I of the report focuses on the scorecard of organic soy companies, Part II examines the conventional (“natural”)
soy industry. According to one survey, more than one-third (37%) of Americans specifically seek out soy foods for health
reasons. 6 The FDA-approved health claim that “25 grams of soy protein per day may reduce the risk of heart disease” 7 certainly
plays a role; the same survey found that 85% of respondents either agreed with this claim or wanted more information.
In this report, we will explore how this health claim came about as a result of pressure from corporations involved in soy
processing—not health care professionals. This report will also briefly explore the debate surrounding natural substances
found in soybeans—isoflavones—which are structurally similar to the hormone estrogen and exhibit weak estrogenlike effects
in the human body.
Any food to which scientists devote this much time and attention is bound to create controversy. Many see nothing wrong
with eating minimally or traditionally processed soy foods in moderation, as one would eat any plant food in moderation as
part of a balanced diet. However, given that highly processed soy protein ingredients are now found in more and more processed
foods, as well as 25% of infant formula sold in the United States, it is worth noting some of the controversies around
the purported health benefits of soy.
Part II also exposes the natural soy industry’s “dirty little secret”: its widespread use of the chemical hexane. Hexane is used
to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.
It is used in the food processing industry as a solvent to separate the oil from the protein and fiber of grains, including soybeans.
It is a cost-effective solvent and highly efficient at creating high-protein isolates, but it is also a neurotoxic chemical
that poses a serious occupational hazard to workers and is an environmental air pollutant. 8 Residue tests show that small
amounts of hexane can and do appear in ingredients processed with this petrochemical. The government does not require
that companies test for hexane residues before selling foods to consumers, including soy-based infant formula.
Organic foods or foods labeled “made with organic ingredients” are almost always free of ingredients processed with hexane—
but not always. Clif ® Bars, for example, misleads consumers with the “made with organic soy and oats” label, when one of
the first ingredients listed is conventional, hexane-extracted “soy protein isolate.” And companies that use soy lecithin, a
vital ingredient in foods such as chocolate and baby formula, have a choice between an organic, non-hexane-extracted version
and a conventional version. Those that are truly committed to organic principles will choose the organic version—even
with its higher cost—whereas companies that might be more concerned with their profits tend to choose the nonorganic
version.
8 Behind the bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry.