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How US soy exports shape Southeast Asian food

As Southeast Asia and the US mark 20 years of trade, trends in soy, especially plant-based preferences, signal increasing demand for high-quality protein sources.

In 2024, the SE Asia (SEA) US Agricultural Cooperators Conference saw industry insiders gather to discuss the “Leaders in Agriculture: Delivering Global Solutions Together” conference theme.

Celebrating 20 years of trade, the event explored the soy sector and the relationship between Southeast Asia and the US. The event analysed the two markets’ ongoing commitment to sustainable agricultural practices and how collaboration is vital to addressing global food security challenges.

“Southeast Asia is anticipated to remain one of the world’s fastest-growing regions, driven by a young workforce, expanding middle class and rising incomes,” William McNair, director of soy foods within the oil and global team development of US Soybean Export Council (USSEC), told Ingredients Network, describing the current export landscape of US soy to SEA.

“These factors are boosting demand for high-quality protein sources, with soy as a prime choice, especially as plant-based dietary preferences gain popularity,” says McNair.

Soy: A source of high-quality protein

Soybeans can play a key role in global food and nutrition security. Soy contains all nine essential amino acids, making it a high-quality protein comparable to animal protein. With the potential to feed our body’s need for protein and essential fats, soy protein can be a staple for vegetarians, vegans and those aiming to increase plant protein intake.

In 2022, 77% of plant-based meat products launched in Southeast Asia using soy or wheat as their protein source.

“That’s not necessarily because soy is the optimal choice for every plant-based protein application though, particularly when compared to local ingredients like mung beans, which have lower allergenicity and other benefits,” Mirte Gosker, managing director of the Good Food Institute (GFI) APAC, told us. “Rather, it’s because soy-producing countries have spent decades optimising that crop and driving down costs through innovative breeding programmes,” says Gosker.

As a result of their investment, producers have more than doubled the value they get from land. Cereal crops like wheat have nearly tripled their yield sizes over the past 50 years. Meanwhile, legumes, which include mung beans, have increased by a comparatively meagre 60%. “It’s a classic case of underinvestment leading to underutilisation,” Gosker adds.

US soy is the number one US agricultural export, providing an affordable, sustainable source of nutrition for Southeast Asia’s growing population. With demand rising, the USSEC anticipates strong partnerships and ongoing collaboration between US growers and Southeast Asian stakeholders will continue to bolster regional growth and food security.

Plant-food, premiumisation and export potential bolster soy production

“Southeast Asia comprises a mix of traditional soy food markets, emerging innovative soy food markets, and areas with significant growth potential,” says McNair. “There is a rising trend of SEA soy foods products being produced for export markets.”

Soy foods are a dietary staple across the region, with many citizens consuming soy products daily in the form of tofu, tempeh, and soy milk. Products like Indonesian tempeh and Thai soy milk are gaining popularity abroad, with consumers in the US and EU appreciating the unique quality of regionally produced soy foods.

In today’s market, soy food production ranges from small, backyard producers of traditional soy foods like tempeh, tofu, and soy milk to some of the world’s largest soy food manufacturers and leading developers in categories such as soy milk.

“The region’s growing wealth is driving consumer demand for higher-quality products, leading to increased production of packaged soy foods over small-scale production,” adds McNair. “Regional soy foods producers are gaining a deeper understanding of production.”

As manufacturers increasingly recognise how specific varieties enhance their products, they select soybeans based on protein content, colour, sugar levels and other attributes.

Securing premiumisation in soy production and varieties is a growing area, with companies prioritising premium soybean sources to improve production efficiency and meet market expectations. Companies are also investing more in advanced packaging technologies to maintain freshness and quality.

“Innovations in the soy foods market are mirroring advancements in plant-based protein production seen in other regions,” says McNair. In the US and EU, these products typically target higher-income consumers. However, plant proteins have gained traction across various price points in Southeast Asia, catering to diverse consumer segments.

The US Soy Sustainability Assurance Protocol (SSAP), which verifies that US soy is responsibly produced, has become a key differentiator. Today, the Sustainable US Soy (SUSS) logo is featured on over 1,000 products globally.

Sustainable practices push progress

Despite its properties and growth, at the global level, 7% of soy is used for human food products such as tofu and tempeh. Furthermore, over three-quarters (77%) of the population is fed to livestock for meat and dairy production, yet feeding crops to animals is highly inefficient protein production.

A growing interest in plant-based foods is expanding opportunities for soy-based products across Southeast Asia. In addition, the focus on responsible sourcing, reducing carbon footprints and eco-friendly agricultural practices has increased demand for sustainable soy.

According to the World Resources Institute (WRI), the globe feeds up to 100 calories of crops to a cow to create one calorie of beef.

“Conventional meat production methods are so inefficient that three-quarters of all agricultural land – an area the size of China plus India, times two, plus Indonesia – is used to grow feed for chickens and pigs or to graze cows and other livestock, fueling deforestation and depleting water resources,” says Gosker.

The global soybean industry faces significant challenges due to climate change and the need for sustainable practices. “The US soy industry has invested in advanced technology to improve resource management and reduce its environmental footprint,” says McNair.

Precision agriculture is one sustainable approach that, for example, optimises water, fertiliser, and pesticide usage, allowing farmers to increase yields while reducing environmental impact.

Life-cycle assessments show that by harnessing protein directly from its biological source—as in the form of plant-based meat—rather than feeding soy and other crops to animals, producers can reduce meat’s greenhouse gas (GHG) emissions by up to 98% and reduce land and water use by up to 96% and 99%. As a result, Gosker confirms that this “boosts food resilience and transforms scarcity into abundance”.

In the US, real-time monitoring and data-driven decision-making enable farmers to adapt proactively to climate challenges. “As a result, US farmers continue to produce more soy per acre while using fewer resources, ensuring a reliable and sustainable supply for markets like Southeast Asia, where demand for safe, high-quality soy is growing,” McNair says.