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Soybean is a major protein and oilseed crop for food and livestock feed  production, which is increasingly utilized in the food industry due to its  favorable protein content and a superior overall seed composition with a  high nutritional value. However, some of the soybean seed components have  the potential to reduce the value of soy-food products as they are posing  different food safety risks. Therefore, the objective of the present review  was to evaluate options of soybean genetic improvement for the development  of food-grade soybeans with a focus on food safety traits. To date, useful  genetic variation in soybean germplasm collections and breeding materials  has been described for protein components such as allergens or  anti-nutritional factors, for fatty acid composition relevant to food  safety, and for toxic heavy metal accumulation. Due to the progress in  genomic research, genetic markers are available for assisting the  introgression of major food safety traits into breeding populations, and the  genetic mechanisms behind particular food safety traits have been clarified.  Moreover, analytical methods from the fields of proteomics or ionomics are  helpful for validating selection response and for monitoring quality  features across genotypes. As consumer demand for food safety is steadily  increasing, plant breeding approaches are gaining in importance as they can  provide high-quality soybean raw materials to the food industry. For  implementing better food safety on the consumer level, however, it appears  that coordinated action between plant breeding and genetic research, food  processing and marketing of products needs to be developed.

From proteomics to ionomics: Soybean genetic improvement for better food safety