Vegetable Protein From Soybeans

Soy protein is made from soybeans, a legume. It is processed to remove most of the fat and carbohydrates, leaving a concentrated source of protein. It can be found in various forms, including isolates, concentrates, and textured vegetable protein.

Manufacturers add soy protein for its nutritional value and functional properties, such as binding, emulsifying, and thickening. It is often used in meat alternatives, baked goods, dairy-free products, and nutritional supplements.

Soy protein is generally recognized as safe (GRAS) by the FDA. It is a complete protein, containing all essential amino acids. Some studies suggest soy protein may have benefits for heart health, but research is ongoing and evidence is mixed. JECFA and EFSA have evaluated soy protein and its components.