Ingredient

Low Fat Soy Flour

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use low-fat soy flour as a protein and fiber source in foods. It …

What it is

Low-fat soy flour is made from soybeans that have had most of their oil removed. The remaining soybean material is ground into a fine powder. It is a source of protein and fiber.

Why it's used

Manufacturers use low-fat soy flour as a protein and fiber source in foods. It can also help with texture and binding. It is often found in baked goods, meat alternatives, and snack products.

Health notes

Low-fat soy flour is generally recognized as safe (GRAS) by the FDA. Soybeans are a source of isoflavones, which are plant compounds studied for potential health effects. Research on isoflavones and health outcomes has yielded mixed results. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated soy products.

Allergen info

Soy is one of the 9 major food allergens identified by the FDA. It does not contain gluten.

Products containing Low Fat Soy Flour

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.