Summary: Soy is one of the most important food allergens. Historically, it is connected to food allergy and acute proctocolitis in very young children. The natural history of soy allergy is well established. Recently we have been observing an increase in the frequency of atypical soy exposure in products that used to be believed soy-free. These comprise meat products, sweets, ice-cream and, surprisingly, beauty products and medicines. As a result of this exposure, several allergic reactions are reported by patients. Some of them might be life-threatening. The present review comments on the paper by Woron et al. and sheds some light on recent data on soy allergy. From the allergist’s point of view, we should treat exposure to soy allergen with caution, especially in some groups of patients, due to an increased risk of cross-reactivity.