Food allergens are proteins naturally present in several common food ingredients such as peanuts, soy, and milk. Allergic individuals can suffer inflammatory responses when exposed to food allergens, which may result in moderate to severe reactions, including death. To mitigate these risks, food manufacturers employ diagnostic tests to detect trace amounts of unintended food allergen contamination in food products and food manufacturing facilities. However, increasingly complex food formulations and processing methods have challenged the reliability of rapid assays, such as immunoassays, to consistently detect food allergens. This has created a growing need for highly sensitive antibodies that perform reliably across diverse food matrices to support advanced diagnostic testing.