Soy

Soy is one of the world’s most prevalent food allergens and is classified among the “big eight” that require mandatory labelling across many regions. As soy continues to play a central role in plant-based diets and processed foods, from soy milk and tofu to soy lecithin and oils, cases of soy allergy are rising globally. Even trace amounts, as low as a few milligrams of soy protein, can cause serious allergic reactions, underscoring the need for precise testing and labelling.

The allergenic proteins in soy, particularly β-conglycinin (Gly m5) and glycinin (Gly m6), are heat-stable and can remain active in processed foods. For food manufacturers, this presents a challenge in detecting soy proteins across a wide variety of matrices and production environments.