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 protein fillers.  People allergic to soy must strictly avoid the consumption of soy containing-food products.  Cross contamination during the production process often occurs and soy residues in food cannot be excluded, thus sensitive detection systems are required.