Okay, I had a longer post on this topic about half finished when the browser just stopped working. I can't bring myself to rewrite the whole thing.
The gist of it is that the Cornucopia Institute has issued a report detailing the practices and sourcing of various companies that produce and market soy products, such as soy milk, cheese alternatives, tempeh, soy sausages, and so on. The Institute has issued a ratings scorecard that shows you at a glance how your brand rates according to ten criteria, ranging from the source of the soybeans (most of us really don't want to eat anything that comes from China) and whether they're tested for GMO contamination to whether any soy lecithin in the product was extracted using hexane (hexane is a neurotoxin and a hazardous pollutant, yet it is commonly used in so-called "organic" foods).
You should consult the ratings scorecard for yourself, but I'll summarize briefly here.
The top-rated companies, which scored 5 out of 5 "beans" (instead of stars), were Eden Foods, Unisoya, Vermont Soy, Small Planet, FarmSoy, Twin Oaks, and Green Cuisine.
Some well-known soy companies, including Vitasoy and Nasoya, garnered only one bean. And in the zero bean category ... well, say goodbye to Boca Burgers, Gardenburger, Pacific Foods, Silk (a good rule of thumb is "If it's made by Dean foods, don't eat it"), and Soy Dream. These companies rated low for various reasons, but one of the main reasons is that they wouldn't disclose their sourcing. That, to me, indicates that they may be using soybeans imported from China. It is highly doubtful that China is following the organic standards defined by the USDA.
If you can't read the entire report--and you really should, if you ingest a lot of soy products--at least read the executive summary.
You may not care about some of the criteria used by Cornucopia, such as whether the soybeans were procured from a family farm or a publicly-held corporation, while other criteria may seem more crucial to you. For that reason you owe it to yourself to read the full report's list of criteria. And I urge you to read the section on hexane. It's certainly nothing I want to ingest, yet it's used as a solvent to extract oils from various seeds and from soybeans (thus, it's probably left as a residue in soybean oil, and is most certainly a residue in many soy products).
I'm going to add that I myself am suspicious of soy generally, except for fermented soybeans. It's one of the reasons I quit being a vegetarian; too much of what I substituted for animal products was soy, with the exception of tofu (which is fermented, of course), which I didn't (and don't) like! Soy contains enzyme inhibitors that block the action of certain digestive enzymes. According to Sally Fallon and Mary Enig,
These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.
There are other problems with soy as well, and while fermenting the beans eliminates most of the problems, it may not eliminate all of them.
So, as in all things related to food, choose wisely! The soy scorecard ought to help you make an ethical, healthy choice if you decide to keep soy products in your pantry.