I think it would be a major win for animal welfare if the plant-based foods industry could transition soy-based products to low-isoflavone and execute a successful marketing campaign to quell concerns about phytoestrogens (without denigrating higher-isoflavone soy products).
I think it would be really hard (maybe even practically impossible) to market isoflavone-reduced products without hurting demand for non-isoflavone-reduced products as a side effect.
If the plant-based food industry started producing and marketing isoflavone-reduced soy products, I am quite confident that it would counterfactually lower total demand for soy products in the short term, and I am very uncertain about the sign of impact over the long term.
Do you think this would still occur in a parallel strategy where you simply sell both high-isoflavone and low-isoflavone options without marketing the low-isoflavone option explicitly? Word of mouth could work for exposure and if it did make someone who was otherwise unconcerned about isoflavones become concerned they could simply switch over to the low-isoflavone option?
I think it would be really hard (maybe even practically impossible) to market isoflavone-reduced products without hurting demand for non-isoflavone-reduced products as a side effect.
If the plant-based food industry started producing and marketing isoflavone-reduced soy products, I am quite confident that it would counterfactually lower total demand for soy products in the short term, and I am very uncertain about the sign of impact over the long term.
Do you think this would still occur in a parallel strategy where you simply sell both high-isoflavone and low-isoflavone options without marketing the low-isoflavone option explicitly? Word of mouth could work for exposure and if it did make someone who was otherwise unconcerned about isoflavones become concerned they could simply switch over to the low-isoflavone option?
Probably not, or to a much lesser extent.