[thaumasiotes]

> Can’t even buy bread now without it being bulked out with soya flour …

I found this somewhat disturbing and you appear to be mostly correct. I did find a few breads that don't list soy flour as an ingredient, mostly breads that specifically advertise a certain material like "100% whole wheat" or "Jewish Rye". (Oddly, the Jewish Rye didn't have soy flour, but it also didn't seem especially concerned about being a rye bread - it was made primarily of wheat.)

Thinking it over, I find it pretty unlikely that the soy flour is really hurting anything (people allergic to soy excepted), but it still feels wrong and I don't get the reasoning. The soy flour is always in the "2% or less" section of the ingredients, and even if it's cheaper than wheat flour, you could save even more money by just not including it at all.

Boudin Sourdough contains no soy while also not emphasizing that it's made from a weird material. It appears to be a mixture of wheat and barley: https://richmedia.ca-richimage.com/ImageDelivery/imageServic...

[TeMPOraL]

Is soy flour a recognized allergen? I've heard that recently, companies opted to adding common allergens to products on purpose, so they can be listed as ingredients, as doing that and losing a small market segment is cheaper than ensuring the production lines are certifiably free of contamination from said allergens.

[thaumasiotes]

I remember hearing about that too; you're probably right. That would neatly explain why trivial amounts of soy flour are being added for no apparent reason.

[chipsa]

Most rye breads aren't full rye, but mix of rye and wheat for the rye flavor.