To obtain a fabric for food filtration which has substantially no admixture of fluff in foods in a press filtration process in the production of various kinds of foods such as soy sauce, sake, wine, vinegar, tofu, etc., especially in a filtration process for example, unrefined soy sauce, exhibits the same filtration performance as those of soy sauce filtered by diatomaceous earth, does not cause dust and is friendly to the environment and to provide a method for producing the same.

This fabric for food filtration comprises a woven fabric constituted of synthetic fiber multifilament composite yarn made up of raw silk composed of extra fine filament having ≥0.011 dTex and ≤1.1 dTex single filament fineness and a crimped yarn composed of extra fine filament having ≥0.011 dTex and ≤1.1 dTex single filament fineness and crimps in which a part or the whole of the filaments on the surface or inside are mutually interlaced.