In addition to the hypoallergenic egg that may be in development, scientists are at work on soy products that would be safe for soy-allergic individuals.

Medical News Today reports on two studies by the University of Illinois that show how fermenting soy by exposure to microorganisms greatly reduces its allergenic properties and increases its level of essential amino acids.

A University of Illinois associate professor, Elvira de Mejia, reports, ‘When we fermented soy seeds, flour, or meal by introducing certain microorganisms, immunoreactivity was significantly reduced – by as much as 99 percent. This shows that we have the potential of developing nutritious, hypoallergenic soy products.’

The fermentation process breaks down proteins into small pieces that aren't identified by the antibodies responsible for allergic reactions.