Two soybean lines have been isolated that are free of the protein responsible for food allergies in humans. As the incorporation of soybean based ingredients into the food system steadily increases and with 6 to 8 percent of children having soybean allergies and 2 percent of adults and, this has the potential for great advancement for soybean based industries. Since many foods common already contain soy, it has already become a task for those with the allergy to avoid consumption. Potential utilization of these allergy-free soybeans has great appeal to those currently suffering with the soybean allergy, as well as industry becoming more welcoming to a food ingredient that is more welcomed by a larger group of individuals.
