Soybean (Glycine max) is a legume belonging to the Fabaceae family (also known as Leguminosae), which includes beans, peas, green beans, alfalfa, and lupins.

Soy allergy can manifest with a variety of symptoms, ranging from mild oral allergic reactions or urticaria to severe, life-threatening systemic reactions, namely anaphylaxis or bronchial asthma. Soybean is also one of the most frequently genetically modified crops and one of the least expensive sources of protein used in the food industry for food formulation and adulteration. The estimated prevalence of soy allergy is approximately 0.1%–0.2% across different populations, with most reported cases occurring in children.

AlerTox Sticks Soy PLUS is a rapid immunochromatographic assay for the qualitative detection of soy antigen in food products, kitchens, and food manufacturing facilities.

Assay Time: 10 minutes.