Soybeans

Soybeans and products derived from them are among the food allergens that must be declared under European food labelling legislation. Soybeans are legumes widely used in both traditional Asian cuisine and the modern food industry.

For people with a soy allergy, consuming products containing soy proteins may trigger allergic reactions, sometimes even after exposure to small amounts.

Where can soybeans be found?

Soybeans are used in a wide variety of food products, both as a main ingredient and as a secondary ingredient. Common examples include:

• Soybeans and soybean-based products;

• Tofu and other plant-based foods;

• Soy milk and soy drinks;

• Soy sauce;

• Soy proteins and concentrates;

• Processed meat products and ready-made meals;

• Some bakery and pastry products;

• Chocolate, desserts and confectionery;

• Certain sauces, dressings and processed foods;

• Products containing soy lecithin.

Soy may also be present in products where its presence is not immediately obvious, making ingredient and label checks essential.

What does a soy allergy involve?

A soy allergy occurs when the immune system reacts to certain proteins found in soybeans and their derivatives.

It can affect both children and adults. Reactions may range from mild symptoms to severe reactions, including anaphylaxis.

Possible symptoms include:

• Itching and hives;

• Swelling of the lips, face or tongue;

• Abdominal pain, nausea and vomiting;

• Diarrhoea;

• Coughing and breathing difficulties;

• Severe systemic allergic reactions.

Breathing difficulties, swelling of the tongue or throat, and other signs of anaphylaxis require immediate emergency medical attention.

Soy in processed foods

Soy proteins are widely used in the food industry because of their nutritional and functional properties.

Soy lecithin, used as an emulsifier, may be found in chocolate, bakery products and various processed foods. Soy proteins may also be used to improve the texture and consistency of certain products.

It is important to remember that products containing soy-derived ingredients are not automatically safe for people with a soy allergy. Their composition must be checked carefully.

Soy allergy and food intolerance

A soy allergy and a food intolerance are not the same condition.

An allergy involves an immune system reaction to soy proteins and may cause skin, digestive or respiratory symptoms, sometimes severe.

Food intolerance does not involve the same immune mechanism and may primarily cause digestive symptoms.

The distinction should be made by a medical specialist based on medical history and appropriate investigations.

How can cross-contamination be prevented?

Cross-contamination can occur when soy or products containing soy proteins come into contact with other foods.

Important precautions include:

• Using clean utensils and containers;

• Keeping preparation surfaces separate;

• Thoroughly washing hands and equipment;

• Checking sauces, seasonings and compound ingredients;

• Avoiding the reuse of oil in which soy-containing products have been cooked;

• Carefully checking the labels of all products used.

Removing a visible soy-containing ingredient from a contaminated dish does not make it safe for someone with a soy allergy.

Our commitment to food information

At La-Vali, we believe that providing accurate information about ingredients and allergens is essential for our customers' safety.

We encourage anyone with a food allergy to request information before ordering and to inform our staff about any dietary restrictions.

This information is provided for educational purposes and does not replace professional medical advice from an allergy specialist.