Soya is a legume similar to beans, lentils, peas, and peanuts, and it is a versatile component found in many different processed foods. Conversely, the soya allergen interprets proteins as potentially hazardous invaders and attempts to repel them off, resulting in an allergic reaction that can trigger the body's immune system in susceptible individuals. These allergies may outcome in a spectrum of symptoms, from moderate discomfort like hives and itching to possibly lethal anaphylaxis. Many food processing companies demand soya allergen testing as a precautionary measure for allergy-prone consumers. This is because testing reduces the possibility of cross-contamination while preserving supply chain traceability and transparency as well as regulatory compliance and legal protection. RT PCR technique is revolutionizing the field of soya allergy detection with its streamlined workflow, less sample processing and downtime, and reduced operational expertise.