Soylent’s nutritional makeup is comprehensive. It contains all of the elements of a healthy diet, with limited contribution from less desirable components such as sugars, saturated fats, or cholesterol.

The Soylent recipe is based on the recommendations of the Institute of Medicine (IOM) and is regulated as a foodby the Food and Drug Administration (FDA).

Soylent was developed under the close guidance of our nutritional advisor, Dr. F. Xavier Pi-Sunyer, M.D., MPH.  Pi-Sunyer is professor of medicine at Columbia University College of Physicians and Surgeons in New York City. At St. Luke’s-Roosevelt Hospital Center he serves as chief of endocrinology, diabetes, and nutrition, and is director of the New York Obesity Research Center. Dr. Pi-Sunyer is also a senior attending physician at St. Luke’s-Roosevelt Hospital and New York-Presbyterian Hospital.

Basic Nutrition:



Ingredient Origins:

Soylent contains ingredients from countries that may include but are not limited to:

  • United States of America
  • China
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