US FDA Reviews Petition to Expand Soy Leghemoglobin Use in Plant-Based Foods

​The U.S. Food and Drug Administration (FDA) is currently reviewing a petition to expand the permitted uses of soy leghemoglobin, a key ingredient that imparts a meat-like color and flavor to plant-based products. This review could potentially allow its inclusion in a broader range of food items. Soy leghemoglobin, derived from genetically engineered yeast, is notable for its high heme content, which contributes to the meat-like characteristics of plant-based alternatives. The FDA's evaluation will assess the safety and potential allergenicity of soy leghemoglobin in the proposed new applications. If approved, this could enhance the sensory attributes of plant-based foods and expand consumer choices in the market.