Soy is a common allergen found in many processed foods as a filler, emulsifier, or protein extender. Hidden soy in ready-made products makes allergy detection difficult. Here you can see which foods are classified as suitable or unsuitable with a soy allergy.
With Soy Allergy, 189 foods are currently allowed and 79 foods are not recommended. Check all foods in the interactive tool above.
Most fresh, unprocessed foods are soy-free: meat, fish, eggs, dairy, vegetables, fruit, legumes (except soy), nuts, rice, and most spices. Always check ingredient lists when shopping.
Soy is found in many processed products as a filler, emulsifier (soy lecithin E322), or protein extender: sausages, bread, margarine, chocolate, ready-made soups, sauces, and meat substitutes. Mandatory labeling on packaging applies.
Soy lecithin (E322) is often well tolerated as its protein content is very low. However, sensitive individuals may still react. With severe soy allergy, products containing soy lecithin should also be avoided. When in doubt, consult an allergist.
Yes, all direct soy products should be avoided: tofu, tempeh, edamame, miso, soy sauce, soy milk, soy yogurt, and soy oil. Heavily fermented soy products like soy sauce sometimes have low residual protein, but are not safe with soy allergy.
Soy appears as lecithin (E322), soy protein, soy flour, or soybean oil in many processed products, baked goods, sausages, sauces, chocolate, and margarine. In the EU, soy must be declared on the label.
Good alternatives are canola oil, olive oil, sunflower oil, and coconut oil. In highly refined soybean oil, the allergenic protein is often removed, but allergy sufferers should avoid it to be safe.