Soybeans may be boiled whole (in the green pod) and served with salt, often under the Japanese name edamame. Soybeans prepared this way are a popular local snack in Hawai'i where, like Japan, the bean and products made from the bean (miso, natto, tofu, etc.) are a significant part of the diet.
The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal (often used as animal feed), soy flour, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, and vegetable oil. Soybeans are also the primary ingredient involved in the production of soy sauce (or shoyu). Many traditional dairy products have been imitated using soybeans, and products such as soy milk, soy yoghurt and soy cream cheese are readily available in most supermarkets. These products have the same texture and appearance as milk-based ones, however soybeans do not naturally contain calcium (though soy products may be fortified with it). Most soy products must not be fed to infants, although specially designed soy infant formula has also been made in recent times. This formula has extra vitamins etc added to it to make it compatible with the infant's needs. In some cases, infants fed normal adult soy milk on a long-term basis have become extremely malnourished and even died.
Soybeans are native to southeast Asia, but 45 percent of the world's soybean acreage, and 55 percent of production, is in the United States. The US produced 75 million metric tons of soybeans in 2000 of which more than one-third was exported. Other leading producers are Brazil, Argentina, China, and India. Much of the US production is either fed to animals or exported, though US consumption of soy by people has been increasing. Soy oil makes up 80% of the edible oil consumption in the U.S.
Soybeans are one of the crops that are being genetically modified, and GMO soybeans are being used in an increasing number of products.