Soybeans were first heard of in the United States in 1804, but were considered a plant, and not a food source. In 1890 the agriculture stations of the U.S. began experimenting with the plants. In the mid-1930's, researchers in the USDA began to develop improved soybean varieties. Soybeans are used to stretch meat, and in meat analogs. They are also used in soy milk, butter, and cheese, flavorings, seasonings, flour, oil, spaghetti and noodles, infant foods, and health foods.
Soybeans can also give texture to foods.
For example, soybeans can be mixed with water and spices and then put through an extruder to produce meat-like fibers. Soy flour itself is used as it increases protein content and value in a product. It has a natural lipoxygenase which will bleach carotenoids. The natural lipid hydroperoxides will likely increase gluten strength. Soy protein concentrate combined with lecithin is a low cost replacement for both soy protein isolates and caseinates.