Soybeans
Glycine max · soybeans · soya beans
Soybeans: what every chef needs to know
Soybeans are one of the most versatile and globally produced legumes in the world. Soy yields an enormous range of products: edamame (immature green soybeans), tofu (coagulated soy milk), tempeh (fermented whole soybeans), miso (fermented soy paste), soy sauce and soy milk. In commercial kitchens, the distinction between these products is crucial for texture and flavour profile. Tofu is available in different firmness levels: silken tofu for sauces and desserts, firm for pan-frying, extra-firm for deep frying and grilling. Tempeh has a nutty flavour from fermentation and absorbs marinades superbly. Raw soybeans contain antinutrients (trypsin inhibitors) that block protein absorption and are mildly toxic — always heat before consumption. Soy is one of the 14 mandatory declared allergens in the EU.
Soybeans: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Soybeans: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Soybeans: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Press extra-firm tofu for 30-60 min in a tea towel, than cut into cubes and use a hot pan for a crispy crust.
Steam tempeh before marinating for better absorption; use a soy-tamari-ginger marinade and cook until golden brown.
Cook in the pod, sprinkle coarse sea salt immediately after draining for a classic Japanese presentation.
Never boil miso as live fermentation cultures and enzymes are destroyed; add off the heat.
Soybeans: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Soybeans: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Soybeans are cultivated in Europe in warmer regions (Danube basin, northern Italy). Fresh edamame: summer and early autumn. Processed soy products (tofu, tempeh, miso) available year-round.
Soybeans: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Soybeans
What is the difference between soy sauce and tamari?
Soy sauce contains wheat and soy (contains gluten). Tamari is traditionally made from soy only (virtually gluten-free, but check the label). For gluten-free guests, always use tamari and verify the label. Both fall under the soy allergen declaration obligation.
How do I get tofu crispy?
Use extra-firm tofu, press for at least 30 minutes to remove moisture (use a weight or tofu press), cut into equal pieces, pat dry. Pan-fry in hot oil or roast in the oven at 200°C (390°F), without moving until a crust forms. A dusting of cornflour before frying gives extra crispiness.
What is the difference between tofu and tempeh?
Tofu is coagulated soy milk: soft, neutral in flavour, absorbs marinades moderately. Tempeh is fermented whole soybeans: firm, nutty, absorbs marinades superbly. Tempeh contains more protein and fibre than tofu. In the kitchen: tofu for softer preparations, tempeh for firm, savoury dishes.
At what temperature should you store Soybeans?
Store Soybeans at Dry room temperature (dry soybeans, unopened tofu); 0 to 4 degrees C (opened tofu, tempeh, edamame), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Soybeans professionally?
The primary professional technique for Soybeans is tofu press and fry at oil 180-200 graden C for 10-15 min persen + 5-8 min bakken. Always verify core temperature with a calibrated probe thermometer.
Does Soybeans contain allergens?
Soybeans contains: Soya. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
