IFF isolated soy protein gains first heart health claim in Australia and New Zealand
Key takeaways
- IFF’s isolated soy protein secures the first heart health claim in Australia and New Zealand, allowing foods with 20–25 g daily to claim cholesterol or blood lipid benefits.
- Backed by multi-year research with the Soy Nutrition Institute and the University of Toronto, the 90% complete protein profile supports beverages, bars, and plant-based applications.
- The claim positions sustainable soy as a practical cardiovascular nutrition strategy.
IFF isolated soy protein has gained its first health claim in Australia and New Zealand. The recognition opens heart health growth opportunities for local food and beverage manufacturers to make products supporting healthy blood and cholesterol levels.
“For decades, IFF has invested in the science behind soy protein and its role in supporting cardiovascular health,” says Tony Andrew, VP of protein solutions for IFF Food Ingredients.
“This approved claim validates years of rigorous research and collaboration. With our expertise in ingredient science, application, and scale, we are well-positioned to help our customers translate this milestone into differentiated products that deliver on health, taste, and sustainability.”
Regulatory approval
The Food Standards Australia New Zealand (FSANZ)-approved claim is backed by a multi-year international partnership with the Soy Nutrition Institute Global and the US Soybean Export Council, including researchers from Australia and the University of Toronto, Canada.
Foods are permitted to make a heart health claim if they help consumers consume 20–25 g of isolated soy protein per day as part of a healthy, balanced diet.
The plant-based ingredient is 90% complete protein, containing all nine essential amino acids, and is functionally versatile.
IFF says that its isolated soy protein can be used in beverages, dairy alternatives, nutrition bars, snacks, and plant-based foods, which are also in demand.
Clinical backing
Consumers increasingly seek products that taste good and also clinically support health, notes IFF.
“The clinical evidence supports a causal relationship between isolated soy protein consumption and improved blood lipids,” comments Dr. Alan Barclay, Ph.D., lead author of the FSANZ submission.
“With dyslipidemia affecting around 60% of Australian adults and many New Zealanders, daily consumption of soy protein offers a practical food-based nutrition strategy to help manage cholesterol and reduce cardiovascular risk.”
Moreover, IFF says that its carbon footprint of Supro isolated soy protein is seven to 70 times lower than that of animal-based protein alternatives.
Australia and New Zealand now join 11 other countries, such as the US, Canada, and Japan, that recognize the link between soy protein consumption and heart health.
Previous research found that Supro offers the same effects on muscle gains and strength as whey protein.
