Soy yogurt

Soy yogurt is fermented soy drink, so it carries the drink's nickel rather than the bean's - diluted, but eaten in pot-sized portions rather than sipped.

Soy yogurt is low although the soybean is one of the highest-GOS foods there is, because it has been fermented from the drink, and the culture eats what the dilution left. Soy is the clearest illustration on this axis that processing decides the level rather than the plant: the same bean gives natto at the top and this at the bottom.

Soy yogurt is cultured, so it has a clock the way dairy yogurt does - but the culture is short, chosen for acidity rather than for the long ripening that builds amines. What raises it is age in the fridge after opening, not the recipe.

Soy yoghurt is fermented twice over in effect - the base is usually made from isolate or strained soy milk, and the cultures then consume more sugar. The answer depends on the base rather than on the culture.

Soy yogurt is low in sucrose because the cultures eat part of the added sugar during fermentation. As with every made product on this axis, the recipe decides rather than the ingredient - an unsweetened version and a sweetened one are different foods here.

Soy yogurt is cultured, and culture is what makes tyramine - but the culture here is short and chosen for acidity, not the months of ripening that build amines in an aged cheese. Plant milks and their ferments have been surveyed; the quick-set ones stay low.