Introducing Food Protein Standards!

With Defined Allergen Composition

Despite the huge increase in food allergy research over the past 20 years, standardization remains an issue. InBio aims to help researchers and companies in food allergy by developing a proprietary line of LoTox™ Food Protein Standards, including cashew, hazelnut, peanut, pea, and pistachio. Derived from food source flours, the Food Protein Standards are part of InBio’s multi-faceted approach to allergen standardization.

How are InBio’s Food Protein Standards used?

  • In vitro Diagnostics – consistent and reproducible standards for developing IVDR medical devices and for conducting clinical performance studies to obtain regulatory approval.
  • Pre-clinical R&D for food allergen therapeutics. Add value by accelerating product development.
  • Reference materials for food allergen standardization and harmonization.
  • Food Allergy Research

What are InBio Food Protein Standards?

  • Extracts manufactured under an ISO 9001:2015 certified Quality Management System.
  • Prepared using standardized aseptic extraction conditions
  • Specified low endotoxin levels (<0.03EU/µg protein)
  • Defined allergen composition validated by mass spectrometry and/or allergen-specific ELISA
  • Validated for IgE antibody binding
  • Validated for stability at -20°C


QC Data of LoTox Peanut Flour Protein

QC Data of LoTox Hazelnut Flour Protein

InBio is continuously adding more Food Protein Standards to the portfolio. The pipeline includes protein standards for soy, sesame, almond, pecan, and wheat.

Dr. Sabina Wünschmann, VP of Allergen Manufacturing and R&D, recently presented data on InBio’s Food Protein Standards at the 2024 AAAAI annual meeting. Find her poster here.

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