Ingredient

Soy And Wheat Gluten Proteins

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Source
Not animal-derived
Allergen
No
Role in food
These proteins are added to foods primarily as texturizers and binders, helping to improve …

What it is

Soy protein isolate and wheat gluten are concentrated protein sources derived from soybeans and wheat, respectively. They are produced through processes that separate the protein components from other parts of the plant, often involving extraction and drying.

Why it's used

These proteins are added to foods primarily as texturizers and binders, helping to improve mouthfeel and structure. They are commonly found in processed meats, vegetarian meat alternatives, baked goods, and sauces where they contribute to a desirable texture and can help retain moisture.

Health notes

Soy protein is generally recognized as safe (GRAS) by the FDA. Wheat gluten is a component of wheat and is therefore subject to allergen labeling. Both soy and wheat proteins have been evaluated by international bodies like JECFA. Evidence does not suggest adverse health effects from consuming these proteins at typical dietary levels.

Allergen info

Soy is one of the nine major allergens identified by the FDA. Wheat is also a major allergen, and gluten is the specific protein component of wheat that causes issues for individuals with celiac disease or gluten sensitivity.

Products containing Soy And Wheat Gluten Proteins

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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.