About
Texturized soya flour is a plant-based, high-protein food ingredient made by extruding defatted soya flour under heat and pressure to produce a fibrous, meat-like texture. It is widely used as a meat extender or meat analogue in vegetarian and processed food products due to its high protein content, functional texture, and cost-effectiveness.
Safety summary
Texturized soya flour is broadly regarded as safe for the general adult population; no ADI has been established, reflecting its status as a conventional food ingredient rather than a food additive. The primary safety concern is that soy is a major food allergen requiring mandatory declaration on food labels under multiple regulatory regimes including the US (FALCPA), EU, and FSSAI frameworks. Soy naturally contains phytoestrogens (isoflavones) and antinutritional factors such as phytates and trypsin inhibitors, though extrusion processing substantially reduces trypsin inhibitor activity.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FDA (Food and Drug Administration) (United States) | Restricted | Soy (including texturized soya flour) is classified as one of the eight major food allergens under the Food Allergen Labeling and Consumer Protection Act (FALCPA, 2004) and subsequently the FASTER Act (2021); mandatory allergen declaration is required on all retail and food-service packaged foods.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Texturized soy flour is a conventional food ingredient and not subject to pre-market authorisation as a food additive under EU law. Soya is listed as one of the 14 major allergens under EU Regulation No 1169/2011 (Food Information to Consumers) and must be declared on labels. EFSA has reviewed soy isoflavones separately as food supplements; no restriction on TSF use levels in food applies to the general adult population.source |
| Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom) | Approved | Textured soya protein and soya flour are explicitly cited by the FSA as common forms of soya in the food supply. Soya remains a major allergen requiring declaration under UK retained allergen labelling law post-Brexit.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | FSSAI recognises solvent extracted soya flour and soy protein products including textured soybean products under the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 (Chapter 2.4 — Cereals and Cereal Products). Soybean powder/flour is listed under food category 6.2 (Flours and starches) in the FSSAI Food Category System. |
Who should approach with care
Research citations
- 1FDA. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) — Questions and Answers (Edition 5). fda.gov
- 2FDA. Food Allergies — FDA Consumer Information. fda.gov
- 3FSA. Food Standards Agency Allergen Codes — Soya. data.food.gov.uk
- 4FSSAI. FSSAI Manual on Analysis of Cereal and Cereal Products, 2022. fssai.gov.in
- 5FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 — Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in