A recent study compared the protein quality and environmental impact of soy-based meat analogues to traditional animal-based products. Using a specific soybean cultivar, Protéix, the study found that soy-based analogues can provide high-quality protein comparable to chicken, with in vitro DIAAS values ranging from 81 to 102. The extrusion process significantly improved protein digestibility, making these alternatives more environmentally friendly compared to animal-based products.

The study revealed that cultivation, protein extraction, and drying were the main contributors to the environmental impact of soy-based meat analogues. Extrusion, particularly with mildly processed soy white flakes, showed a four times lower environmental footprint compared to chicken. Optimizing extraction and extrusion processes could further enhance the sustainability of these plant-based alternatives, offering a potential pathway to producing high-quality protein with a reduced ecological impact compared to animal-derived products. Further research is needed to confirm the long-term sustainability and nutritional implications of soy-based meat analogues.