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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use fermented soybeans and salt primarily as a flavoring agent, adding a savory, …
What it is
Fermented soybeans and salt are soybeans that have been preserved and transformed through a process of fermentation, typically involving salt and specific microorganisms. This process breaks down proteins and carbohydrates, creating distinct flavors and textures.
Why it's used
Manufacturers use fermented soybeans and salt primarily as a flavoring agent, adding a savory, umami taste to foods. It is commonly found in seasonings, marinades, dressings, and snack foods.
Health notes
Fermented soybeans are generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can increase the bioavailability of some nutrients. Regulatory bodies like JECFA and EFSA have evaluated similar fermented products. Evidence on the health effects of specific fermented soybean products at typical consumption levels is still being researched.
Allergen info
Soybeans are one of the nine major allergens identified by the FDA. Therefore, fermented soybeans are considered a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.