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According to EU Directive 2007/68/EC the addition of bovine milk has to be labelled.  For the detection of bovine milk in foodstuffs, sensitive detection systems are required.  Approximately 80% of bovine milk proteins are caseins.  β-Lactoglobulin, the major allergen of whey, represents a further 10% of the total protein.  Bovine milk is one of the […]

Soybean (Glycine max) is a legume which has been used for thousands of years as a food.  Soybean is highly nutritious and is composed of 39% protein, some of which are allergens, such as Gly m3, Gly m4, Glycinin and Trypsin-inhibitor.  Soy products are widely used in the food industry, namely as texturizers, emulsifiers and […]

Gluten is the main group of proteins in grains and consists of prolamins (in wheat: gliadin) and glutelins (in wheat: glutenins) occurring in the same ratio.  Due to its physicochemical characteristics, gluten is used in food products as a binder.  Coeliac disease is an autoimmune disorder of the small intestine.  It is caused by a […]