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Source
Not animal-derived
Allergen
No
Role in food
It is often used as a flavor enhancer and to add savory, umami notes …
What it is
This ingredient is produced through a fermentation process involving wheat and soybeans. Fermentation uses microorganisms like yeast or bacteria to break down sugars, which can enhance flavor, texture, and digestibility.
Why it's used
It is often used as a flavor enhancer and to add savory, umami notes to foods. Manufacturers add it to seasoning mixes, marinades, processed meats, and snacks to deepen their taste profiles.
Health notes
Naturally fermented wheat and soybean products are generally recognized as safe (GRAS) by the FDA for their intended use. Fermentation can increase the bioavailability of nutrients and may produce beneficial compounds. However, as with many fermented foods, some individuals may experience digestive discomfort. International bodies like JECFA and EFSA have evaluated similar fermented ingredients.
Allergen info
This ingredient is derived from wheat and soybeans, both of which are among the 9 FDA major allergens. It contains gluten, which is present in wheat.
Products containing Naturally Fermented Wheat And Soybean
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.