Soybean

Soybeans are legumes native to East Asia, widely cultivated for their edible beans. The beans are typically harvested, dried, and then processed for various uses, including extraction of oil and protein, or fermentation.

Soybeans and their derivatives are used for their protein and oil content. They function as a source of plant-based protein, an emulsifier in products like mayonnaise, and a base for sauces and meat alternatives. They are commonly found in soy sauces, tofu, tempeh, edamame, and plant-based milks.

Soy is a common food ingredient and not considered a food additive in its whole form. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on a balanced diet. Some research suggests potential benefits from soy consumption, while other studies have raised questions. Evidence on specific health effects is mixed and subject to ongoing scientific review.