Soy

Soy refers to soybeans, which are a type of legume grown globally. They are processed into many forms for food, including soy flour, soy protein, soy oil, and fermented products like tofu and tempeh.

Soy is widely used in packaged foods as a source of plant-based protein, a thickener, and an emulsifier. It can be found in products like pasta, frozen meals, soups, and baked goods, contributing to texture and nutritional content.

Soy and its derivatives are generally recognized as safe (GRAS) by the FDA for use in food. Some research has explored the potential health effects of soy, particularly regarding its phytoestrogen content and effects on hormone-sensitive conditions. The scientific evidence on these topics is mixed, and more research is ongoing. JECFA has evaluated some soy-derived ingredients, such as soy lecithin, and has not specified an acceptable daily intake for soy protein itself.