However, while a beany flavour might be acceptable in foods like tofu or soy milk, it’s less welcome in products such as plant-based burgers or protein shakes. The researchers found that a variety called “Super” yielded the best results, delivering the most pleasant flavour and aroma, making it more appealing to Western consumers. Now, more and more Western consumers are interested in soy products, and we are looking to offer options for everyone,” Vardhanabhuti said. “Overall, this research shows that smart plant breeding can make soy-based foods taste better, which could help more people accept and enjoy them,” Vardhanabhuti said. Next, the team will examine improving the taste in products such as tofu, soy milk and soy protein.