Hello! Welcome to Beyond Soy!
We recently visited Norway and were pleasantly surprised by how easy it was to eat there! Before we traveled we looked up the Norwegian word for soy: soya.
Norway allergen labeling is quite clear on both product packaging and restaurant menus, and it was easy to identify if an item contained soy. In fact, Norwegian laws require allergen labeling of 14 major allergens (including soy) to be listed in a way where the consumer can identify which items contain which allergens (i.e., a restaurant cannot just put "ask your server for allergen information" on the menu). This specific requirement actually makes it really easy to communicate allergen requirements. All menus contained allergen information for every dish, which made it very easy to order when eating out. In the grocery store it was also easy to identify soy on product packaging.
We checked the grocery store like we always do when we travel and while soybean oil was available, canola (rapeseed) oil was much more common. We actually never needed to avoid a food specifically because it contained soybean oil. Instead, almost every oil used was canola oil. The most common form of soy that we found in Norway was soy lecithin. Breads and creams (think: Oreo's) both used soy lecithin, but even then there were plenty of soy-free options for both breads and snacks.
While we weren't able to eat everything without worry in Norway, it was very easy to identify ingredients in all situations and we never felt uncomfortable or found it difficult to find a soy-free option. Finally, when we did interact with a few employees regarding food allergies they were incredibly nice and very helpful. Overall, our trip to Norway was a food success! Let us know if you have any specific Norway food questions!