Soy And Wheat Proteins

Soy and wheat proteins are derived from soybeans and wheat, respectively. They are processed to isolate and concentrate the protein content, often through methods like extraction and drying. These ingredients provide a source of plant-based protein.

Manufacturers use soy and wheat proteins to boost the protein content of foods and to improve texture and mouthfeel. They can also act as binders and emulsifiers. These ingredients are commonly found in processed foods like gravies, soups, meat alternatives, and baked goods.

Soy protein is generally recognized as safe (GRAS) by the FDA. Wheat protein is also considered safe when used as intended. Both are sources of essential amino acids. The WHO/IARC has evaluated soy and classified it as not classifiable as to its carcinogenicity to humans. Evidence on the health effects of consuming these proteins at typical dietary levels is mixed, with some studies suggesting benefits and others raising concerns, particularly regarding potential endocrine disruption from soy isoflavones. Regulatory bodies like JECFA and EFSA have evaluated these proteins, but specific numeric limits are not always established.