Innovation and its dynamics are topics rarely discussed in the field of agri-food processing and in relation to soybean. This article fills this gap by taking stock of the dynamics of innovation in soybean processing in central Benin which is an area of ​​concentration of soybean-related activities. Data required were collected with a questionnaire and interview and observation guides from women processors and resource persons, of varying ages and seniority in the field of soybean agri-food processing. The data were qualitatively and quantitatively analysed to take stock of the innovations that occurred. The study results highlight innovations related to the variety of soybeans used which moved from exclusive use of the local variety called klomikouin to the concomitant use of Klomikouin and the improved variety called TGX. Product and process innovations recorded increased from 13 between 1980 and 2013 to 26 over the period of 1980 to 2020. In total, 0.5 to 2 product innovations were recorded per year along the food processing chain, and 80% of them came from intervention organisations, which highlights the weakness of the innovation potential of the women processors alone. The article suggests that an appropriate system for promoting both the innovation potential of processors and those of intervention organisations could qualitatively and quantitatively diversify and strengthen innovations relating to soybeans.