Regulations on Use of Soy Protein with Food Products
As with all foods, soy protein products are under the watchful eye offederal and state regulatory agencies. Usage and labeling guidelines areoutlined in the following information. For further inquin'es on any of thefollowing regulations, please refer to the Soy Protein Council's Soy ProteinProducts: Characteristics, Nutritional Aspects and Utilization. Contactthe Council at 1255 23rd St. NW, Washington, D.C. 20037; phone (202) 467-6610.
Meat and Poultry Products
The U.S. Department of Agriculture's Food Safety and Inspection Service(FSIS) has established guidelines for the application of soy proteins inmeat and poultry products.
- Soy proteins are permitted alone, or in combination withother binders, up to 8 percent in chili, 12 percent in meatballs and 12 percent in Salisbury steaks. The FSIS permits the use of flours, grits, concentrates, isolate and texturized forms at levels sufficient for formulating soups, stews, scrappie, tamales, meat pies, imitation sausage and non-specific loaves.
- Use of soy flour is allowed in sausage products having astandard of identity, alone or in combination with permitted additives, not to exceed a total of 3.5 percent. Soy protein isolate is permitted at 2 percent and soy protein concentrate is permitted at 3.5 percent with appropriate labeling.
- For injected whole muscle pork products, FSIS mandatesthat brine preparation must be formulated in such a way that the finished product meets a minimum of 17 percent protein content.
- Meat items containing textured proteins must bear productlabels with an ingredient statement approved by the FSIS. Current regulations prefer that unflavored proteins be labeled Textured (Soy Flour), (Soy Protein Concentrate) or (Soy Protein Isolate). Fortified, colored, uncolored and flavored ingredients should be labeled Textured Vegetable Protein Product* (soy flour, concentrate or isolate, caramel color, salt, flavor, etc. ).
A ratio rule is in place and administered by the FSIS that requires thelabeling, as part of the main panel product name, to be based on the ratioof dry soy ingredient to uncooked meat. In the highest level of use (ratiosexceeding one part dry soy ingredients to 10 parts uncooked meat), the soyprotein ingredient must be made part of the descriptive name as well asappear in the ingredient statement. At intermediate usage levels (ratiosnot to exceed one part dry soy ingredients to 10 parts uncooked meat), thesoy protein ingredient must be listed as a subtitle contiguous to the productname as well as in the ingredient statement. In the lowest levels of use(ratios not to exceed one part dry soy ingredients to 13 parts uncookedmeat), the soy protein ingredient (commonly textured) must be listed inthe ingredient statement only. If the prepared food provides less nutritionthan the traditional meat product without an added soy protein ingredient,then other labeling requirements may be imposed. When the soy ingredientsdo form part of the revised products' name, formulated, standard of identityfoods generally still require the maintenance of traditional meat levels.
The National School Lunch Program allows vegetable proteins in combinationwith meat, poultry or fish as a meat alternate to achieve part of the minimumrequirement of 2 ounces (edible portion as served) of cooked meat. The proportionof hydrated vegetable protein products* (hydrated to 18 percent protein,fortitled with vitamins and minerals and manufactured according to USDAspecifications), may not exceed a ratio of 30 parts fully hydrated vegetableprotein product to 70 parts uncooked meat, fish or poultry. The only exceptionrelates to Nutrient Standard Menu Planning where the food product consistsof 100 parts hydrated vegetable protein products* and no uncooked meat products.The soy protein ingredient that meets the fortification specifications ofthe USDA School Lunch regulations must include the added nutrients in theingredient listing on the label.
*The USDA refers to soy protein as vegetable protein product.
Whats in a Name?
Standard of Identity Issues
The Food and Drug Administration has issued a tentative final regulationconcerning the common or usual name for the class of protein foods preparedpredominantly from cereal and vegetable products and used as replacementfor meat, poultry, seafood, eggs and cheese. This regulation has proposedthe following:
| When the product contains: | Requirements: |
| 1. Less than 65% protein by weight | Include name of source and the term "flour" |
| 2. 65% or more protein by weight but less than 90% | Include "____ protein concentrate" with the blank filled in bysource of protein |
| 3. 90% or more protein by weight | Include "____ protein isolate" or "isolated ____ protein"with blank filled in by source |
1. Alternatively, the product name could include a term that accuratelydescribes the physical form of the product instead of, or in addition to,the term "flour." For example, "soy granules" or "soyflour granules." The term protein shall not be included in this name. 2. The name may include a term that describes the physical form of theproducts, like "bits" or "granules." 3. The name may include a term that describes one physical form of theproduct, like "bits" or "granules." | |
Bakery Products and Pasta
FDA Standards of Identity for enriched bread allow the use of up to 3percent nonfat milk solids or soy flour as optional ingredients. There isno limitation in non-standardized breads. FDA Standards of Identity permit0.5 percent enzyme-active soy flour in bread dough to increase mixing toleranceand to strengthen gluten proteins.
FDA Standards of Identity for pasta products permit fortification withsoy protein. When soy flour is added to fortified macaroni, U.S. regulationsrequire an inclusion of 12.5 percent minimum.
Dairy Products and Margarine/Edible Spreads
Soy flour is part of the FDA Standards of Identity for margarine andit can be used in all types of edible spreads (e.g., replacement in peanutspreads and candy fillings). Current U.S. federal and state dairy laws greatlyrestrict competition by modified or imitation dairy products and retardnew developments in this area.
Formulated Foods
No FDA Standards of Identity prohibit the use of soy protein ingredientsin the development of a wide variety of nonmeat/poultry foods, includingready-to-eat cereals, side dishes, soups, cooking sauces and condiments,"add meat" meal entrees, cookies, snacks, non-standard breadsand other bakery products. In these particular cases, ingredient labelingregulations apply universally. This is also the case on the descriptivemain panel labeling if the soy ingredient "characterizes" thefood. Nutritional and health benefits associated with soy protein productscan be highlighted in this area.
