Validated Reagents for Food Allergen Analysis
Food allergen detection has become a critical pillar of modern food safety, regulatory compliance, and translational research. With the rising prevalence of food allergies globally and increasingly stringent labeling regulations, laboratories and manufacturers must rely on highly sensitive and reproducible analytical tools to ensure product safety and consumer protection.
Access validated allergen standards, reference materials, and analytical solutions for food allergen analysis, detection methods, and life sciences research.
Food allergens are proteins or glycoproteins that can trigger IgE-mediated immune responses ranging from mild symptoms to severe anaphylaxis. Reliable allergen detection is essential for food safety, regulatory compliance, cross-contact prevention, and allergen research.
Eggs
Egg-derived allergenic proteins such as ovomucoid, ovalbumin, and related components for allergy research, assay development.
Dairy (milk)
Milk allergen reagents including caseins, α-lactalbumin, β-lactoglobulin, and other dairy proteins for food allergen detection and immunological studies.
Fruits(apple, strawberry, mango)
Purified fruit allergen components and related reagents used for studying IgE-mediated reactions, cross-reactivity, and molecular diagnostics of fruit allergies.
Legumes / nuts / seeds
Native and recombinant allergy components from peanuts, soybeans, tree nuts, and edible seeds for IgE profiling, cross-reactivity assessment, and food allergy research.
Cereals
Research reagents and reference materials targeting major cereal allergens, including wheat, barley, rye, and oats for food allergy and analytical testing applications.
Seafood
Native and recombinant allergy proteins from fish, crustaceans, and molluscs for molecular allergy research, IgE testing, immunoassay development, and cross-reactivity analysis.
Discover reagents and analytical tools to support food allergen identification, quantification, and method development applications.