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A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

Soy beans that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

An adverse reaction in the human body caused by substances in certain foods. Specifically, a food allergy is caused by a response of the immune system to certain food proteins.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses.

A bean removed from the soybean pod, which has been soaked in a water-based solution, dry roasted, and salted or seasoned.

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.