It's not clear whether the information from the article I posted about previously is correct or not. There's a debate about this going on here. The following article suggests that the hexane isn't a problem. The following comment from the aforementioned discussion is intriguing:
But FDA's Food Additives Webpage (http://www.fda.gov/Food/FoodIngredientsPackaging/FoodAdditives/ucm191033.htm) gives a 25 ppm limit on residual hexane when it's used as a solvent in food processing. So while all foods are covered by this regulation, there's nothing *specific* to soy foods. And while the FDA doesn't say you have to test, they do say your food product has to meet the regulation or your product will be declared adulterated and illegal for sale.
Cornucopia had samples of soy bean oil, meal and grits tested for the report and got levels of 10, 21 and 14 ppm respectively. To put these figures into perspective, that's less than 1 ounce of residue per US ton of product."
My general take on the matter, without having the time for further research, is that in modest amounts, the veggie burgers are okay. In general, limiting your intake of "faux meat" is, imho, advisable. Too easy to exclude legumes and favor highly processed food-like products.
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