The discoveries of the knowledge of soy culture and their benefits are changing human alimentation and food production.There are many researches and technologies to apply soy in current feeding.Projects and adaptation of diverse soy products are more and more present in dietetics techniques and inserted in new food.Researches show the variety of products already existent and benefits of this workmanlike food, that is a truth discovery to healthy with low cost and great increase in market.Some of the most significant proprieties are watched in this work.All of the studies about soy have like the highest objective to promote feeding variety and try to make the perfect flavor.