Food product adulteration is increasing rapidly, which has an adverse effect on consumer goods’ shelf life and safety. Finding food adulterants and toxicants can help the world’s population avoid a wide range of harmful health concerns. Soyabean based ingredients are used in large number in the food as well as animal feed industry as a high protein source and have been observed to be adulterated as well as itself used as adulterant in various food products. This chapter discusses the need and techniques used in adulterants detection with regard to Soybean and it’s products. The current book chapter focuses on non-thermal spectroscopy and analytical techniques like UV–Vis, Infrared (IR), Raman, Near-Infrared (NIR), Hyperspectral Imaging and MIR spectroscopy. The available literature in the detection of adulterants using spectral and spectral imaging techniques has been discussed.