Soy And Corn

Soybeans and corn are common agricultural crops grown in the United States. Soybeans are legumes, while corn is a grain. Both are processed into various food ingredients, including flours, oils, and proteins.

Soy and corn ingredients are used in a wide variety of processed foods. They can act as thickeners, emulsifiers, binders, and sources of protein and fat. Their neutral flavors and versatile properties make them suitable for products like gravies, sauces, baked goods, and snacks.

Soy and corn ingredients are generally recognized as safe (GRAS) by the FDA for their intended uses. They are common components of the diet and are not typically associated with adverse health effects at typical consumption levels. Regulatory bodies like JECFA and EFSA have evaluated various soy and corn derivatives, generally finding them safe. While some concerns about genetically modified (GM) versions of these crops exist, the FDA considers GM foods to be as safe as their non-GM counterparts.