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在美国，每年大量的大豆都被破碎、提取，并加工成豆油和脱脂豆粕。只有少量通过现代科技加工成脱脂豆粉、浓缩蛋白、分离蛋白和组织蛋白等。这些产品一般不直接食用，而是作为原料加入到各种其它食物中，统称为新型豆制品原料。自９０ 年代初，大豆制品一直是全美食品工业中发展最快的一个行业之一。每年以１０％ ～１５％ 的速度增长。产品包括传统豆制品、新型豆制品原料以及由此衍生出来的各种适合西方人口味的食品。在各种传统大豆制品中，酱油、豆腐和豆乳最受欢迎。分析推动美国大豆食品工业不断发展的动力有多种，其中包括：加工技术的不断创新，大豆品质的不断改良；大豆食品的保健功能；媒体的大力宣传；消费者对豆制品的兴趣和接受度不断增高；食品规章的改善等。可以相信，随着美国人口的不断老化和人们对保健食品的需求不断增加，大豆食品在美国将越来越受欢迎，大豆食品工业将持续保持飞跃性的发展而进入２１ 世纪。
In the United States, large amounts of soybeans are broken up, extracted, and processed into soybean oil and defatted soybean meal each year. Only a small amount is processed into defatted soy flour, protein concentrates, protein isolates, and tissue proteins by modern technology. These products are generally not directly consumed, but are added as raw materials to various other foods, collectively referred to as new types of soy products. Since the early 1990s, soy products have been one of the fastest growing industries in the food industry in the United States. It grows at a rate of 10% to 15% every year. Products include traditional soy products, new types of soy products raw materials, and a variety of foods suitable for Western tastes derived therefrom. Among various traditional soy products, soy sauce, tofu, and soy milk are the most popular. Analysis drives the development of the US soybean food industry in various ways, including: continuous innovation of processing technology, continuous improvement of soybean quality, health care function of soybean food, vigorous media promotion, and consumer interest and acceptance of soybean products. Constantly increased; food regulations improved. It is believed that with the continuous aging of the U.S. population and the increasing demand for health foods, soy foods will become more and more popular in the United States, and the soy food industry will continue to maintain its rapid development into the 21st century.