Soy is from the legume family; The integral, immature soy is also known as edamame. Although mainly it is associated with tofu, soy is found in many unexpected, processed foods from the United States, such as:
spices such as Worcestershire sauce and mayonnaise
natural and artificial flavors
vegetable broths and starches
meat substitutes
fillings in processed meat, like chicken chickpeas
frozen meals
most Asian foods
certain brands of cereals
some peanut butters
Soy is one of the most difficult products to avoid for people with allergies.
A soy allergy occurs when the body's immune system mistakes the harmless proteins found in soy for invaders and creates antibodies against them. The next time a soy product is consumed, the immune system releases substances such as histamines to "protect " the body. The release of these substances causes an allergic reaction .
Soy allergy is one of several food allergies that begins at the beginning of life, usually before the age of 3 years and often resolves by the age of 10 years.
Detection procedure for the presence of SOYA in food
In the laboratory, quantitative dosings of soybean allergen are performed by ELISA method.
Legislation in the field
According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:
Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011
on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004
ANEXA II
SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES
1.
Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:
(a)
sigloose grains obtained from wheat, including dextrose (1));
I really enjoyed working with them.. we recommend. I just said what I needed and they told me exactly what analyzes I need to do, and at the end of the analysis bulletin I received an appendix with what should appear on the label at nutritional values! Bravo!
Gina Maxim
06.01.2021
Good
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Delia Grigoriu
06.01.2021
Excellent
Finally in Romania you can determine the vitamins in the feed!
