Soy protein and soybean-derived casein in cheese
What it found
Plant-based cheeses have not been widely accepted because they do not melt, stretch or taste like dairy cheese, and most are low in protein.
A cheese made with soy protein and casein produced in soybeans could address these gaps.
What they found
Studies in people and animals
Soy protein quality
Soy protein is higher in protein than other legumes and its quality is similar to animal protein and higher than nearly all other plant proteins. It has been investigated for lowering blood cholesterol and for promoting muscle mass and strength gains on par with whey protein.
Digestion rates of proteins
Soy protein is digested more quickly than casein but more slowly than whey protein. Consuming proteins with different digestion rates may favorably impact muscle protein synthesis, though it remains to be determined whether a soy-casein blend will affect it differently than either protein alone.
Ultra-processed food classification
Cheese containing concentrated protein sources like soy or casein falls into the ultra-processed category under the Nova system. Some observational studies link UPFs to adverse health outcomes, but clinical research shows plant-based meat alternatives lead to health benefits, and soymilk and soy burgers do not have more undesirable attributes than dairy and meat counterparts.
Other findings
Plant-based cheese acceptance
Plant-based milks make up 15.3% of total milk sales and over 40% of the US plant foods market, while plant-based cheese is only 3.8% of that market and less than 1% of retail cheese sales. Consumers dislike the flavor and texture of plant-based cheeses.
Protein content of plant cheeses
Among 245 US plant-based cheeses, 43% were based on coconut oil and 25% on cashews and coconut oil. Only 3 of 245 provided 10% of the daily value for protein, and 75% had less than 5%.
What the authors conclude
- They conclude that producing casein in soybeans is one way to create a cheese that fills a marketplace void because plant-based cheeses have not made the inroads that plant-based milks have.
- They advise that for plant-based cheeses to appeal to a broader audience, significant improvements in quality are needed, and producing casein in soybeans is one way to achieve this.
- They state that if a cheese containing soy protein and soybean-derived casein can be produced that tastes and functions like dairy cheese and is nutritionally comparable, there is ample reason to think it will be embraced by consumers.
How it was done
Developed countries are advised to replace some animal protein with plant protein, but people find it hard to change their diets. New foods are needed that increase plant protein without compromising taste, nutrition or function.
What it can’t tell you
- This is a review of existing research and market data, not a new study in people. It cannot show what would happen if people ate a cheese made with soy protein and soybean-derived casein.
- Whether a soy-casein blend will affect muscle protein synthesis differently than either protein alone remains to be determined.
- The long-term health effects of eating such a cheese are not known.
Who paid
- Conflicts
- Author MM was employed by Soy Nutrition Institute Global, which received a contribution from Alpine Bio for the writing of this manuscript. The remaining author declares that the research was conducted in the absence of any commercial or financial relationships that could be constructed as a potential conflict of interest.
- Authors work at
- Soy Nutrition Institute Global, United States
The paper
- Title
- Health and functional advantages of cheese containing soy protein and soybean-derived casein
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Messina M, Messina V (2024). Health and functional advantages of cheese containing soy protein and soybean-derived casein. Frontiers in plant science. doi:10.3389/fpls.2024.1407506Free full textPubMed 39109061DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error