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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. Some of the common soy products include flour, fiber (bran), protein concentrates, nuts, cooking oils, sauces, paste (miso), food dressings, green vegetables, sprouts, milk, yogurt, butter, tofu, and a variety of tofu products that are made to taste and look similar to other foods. Typical tofu substitutes include tofu meat products, cheese products, and pasta products.