Regulations governing the use of soy protein in meat and poultry products in the U.S.

There is much interest today in a greater use of vegetable protein in the human diet. Soy protein products currently are approved for use at low levels in over 30 different kinds of meat and poultry foods in the U.S. Recognizing a need for more flexibility in formulation of products under its jurisdiction, the Federal Meat and Poultry Inspection Program of the U.S. Department of Agriculture has proposed several changes in its regulations. They variously define terms, describe types of vegetable protein products, and would permit use of such products in many meat and poultry foods provided the labeling was descriptive and adequately reflected their presence. In addition, the Program would require compliance with nutritional equivalency parameters where vegetable protein was substituted for animal protein in traditional meat or poultry foods. Comments received from the regulated industry and the consuming public on these proposals are being reviewed and evaluated to develop a set of final regulations. Though they will result from the best information available, these regulations still will be subject to change as new data are developed. Because combinations of animal protein and vegetable protein appear to be taking on greater importance for the future, the U.S. Department of Agriculture’s Meat and Poultry Inspection Program will work with the meat industry, various segments of the agricultural community, and other interested groups to encourage greater innovation in the use of total protein resources.