Soya

Soya, also known as soybean, is a legume native to East Asia. The beans are typically harvested and then processed to extract oil and protein. This processing can involve various methods, including pressing, solvent extraction, and fermentation, depending on the desired end product.

Soya is widely used in the food industry for its versatility and nutritional profile. It functions as a source of protein and oil, and its derivatives like lecithin act as emulsifiers, helping to blend oil and water in products. It is commonly found in baked goods, meat alternatives, dairy-free products, and sauces.

Soya and its derivatives are widely consumed and have been evaluated by regulatory bodies. In Great Britain, soya and soya-derived ingredients like lecithin are authorised for use in food. Soya is a source of protein, fibre, and isoflavones. Some research suggests potential benefits from isoflavones, while other studies have explored different effects; the evidence is mixed and ongoing. EFSA has evaluated various soya derivatives for safety.