Sanitary safety, our COFRAC accredited Isoflavones assay method

With the increasing consumption of vegetable proteins and in particular processed soy products, the benefit/risk issue of isoflavones is at the heart of the concerns of health authorities, consumers and industrial processors.

In the absence of a standardized method for the determination of isoflavones, ITERG has developed an internal method that it has carried out until COFRAC accreditation in 2021. This method allows the determination of isoflavones in all processed soy products and all the molecular forms they contain.

Soy is an important source of isoflavones. But what exactly are isoflavones?

Isoflavones are natural chemical substances derived from plants.
Many plant-based foods, including legumes, whole grains and vegetables, contain isoflavones.

Soybeans are the most important source.
A total of 12 different isoflavones have been isolated from soybeans and soy-based products. The composition of these compounds is influenced by genotype and growing medium in the case of seeds, and by production processes in the case of processed soy products.

Controversial health effects

Under certain conditions, a number of studies have highlighted the health benefits of soy isoflavones:
prevention of cardiovascular disease, certain cancers and menopausal hot flushes. On the other hand, adverse effects on reproductive development and fertility have been established in several animal species.

The 12 isoflavones differ significantly in terms of bioavailability and metabolism. Knowing the content and composition of isoflavones in soybeans and soy products is therefore an essential prerequisite for setting up diets to prevent certain diseases.

Our COFRAC accredited internal method

ITERG's Analytical Development team has been working on a method for the determination of isoflavones in soy products based on an AOAC standard (by HPLC), with an adjustment of the concentrations of the standard range points to accommodate the quantification of lower levels, not included in the scope of the standard.

In 2021, the determination of isoflavone content (in-house method) was added to our COFRAC scope of accreditation for soybeans, plain juice, plain tofu, fermented and textured soy dessert matrices.

We offer you Services targeted according to your needs

Our Analysis & Expertise Department offers manufacturers the opportunity to determine the isoflavone content and composition of soybeans and soy-based products:

  • Beverages
  • Desserts
  • Yoghurts
  • Cooking cream
  • Tofu
  • Tofu patty, soy-wheat burger, veggie minced meat, soy-wheat marinated slices
  • Whole soybeans, Soybean sprouts, Sprout powder
  • Soy concentrate
  • Oil

To find out more, or if you would like to request an analysis, please complete the contact form sent to

Franck DEJEAN Head of Analysis and Expertise Department.