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