Wheat And Non-gmo Soy Proteins

Wheat and non-GMO soy proteins are plant-based protein sources derived from wheat and soybeans. They are produced by isolating and concentrating the protein content from these crops, often through processes like extraction and drying. These ingredients provide a concentrated source of protein for food products.

Manufacturers add wheat and non-GMO soy proteins to boost the protein content of foods. They are often used in plant-based meat alternatives, protein bars, and supplements. These ingredients can also improve texture and mouthfeel in various food applications.

Wheat and non-GMO soy proteins are generally recognized as safe (GRAS) by the FDA when used in food. They are a source of essential amino acids. JECFA and EFSA have evaluated soy protein and wheat gluten, generally considering them safe. While soy is a common allergen, isolated proteins are typically well-tolerated by most individuals when consumed in typical amounts.