Allergens in Food: Identification, Detection, and Mitigation

Dear Colleagues,

Food allergies and consequent anaphylaxis have become major public health and food safety problems worldwide. It is estimated that over 500 million people live with food allergies. Without a realistic cure for food allergies, the diligent avoidance of allergenic foods is the best management option for allergic individuals. Subsequently, regulatory bodies mandate food allergen labelling to help affected consumers make informed food choices and avoid accidental exposure.

Vital progress has been made regarding the characterisation of food allergens, the study of their immunological properties, and their application in molecular allergy diagnosis. Known food allergens belong to a relatively restricted number of protein families characterized by biochemical and physicochemical properties. Understanding the molecular relationship of allergenic proteins enables the understanding of cross-reactivity and determining the allergenic risk, supported by recent advanced computational approaches.

Analytical tools for the detection and quantification of allergens and their residues in foods are integral parts of evidence-based risk assessments for labelling decisions. Detection methodologies start with the reproducible extraction of proteins (including allergens); the characterisation of molecular identity using biochemical and computational approaches; and sensitive quantification methods, including biosensors, ELISAs, PCR, and advanced mass spectrometry.

The global human population’s rapid growth over the last few centuries has raised the need for increased food protein production. Subsequently, the domestication of food sources and the substitution of traditional animal-based food with novel sustainable and healthy alternatives are topics that have gained increasing interest in academia and industry, as well as among governments and other stakeholders of food innovation systems. The ultimate aim of alternative food production and processing approaches is to achieve high production yields of cost-efficient food products with high nutritional values, low environmental impacts, and the desired functional and sensory properties for use as ingredients. Aquatic-based proteins and microalgae, fungi, plant-based proteins, cultured meat, and insects are the most promising solutions to date; however, their allergen profiles and allergenicities require close investigations in order to mitigate risks.

For this Special Issue, submissions in the form of original research and review papers that contribute to advancing the identification, detection, quantification, and alteration of allergens, starting from food ingredients and processing to conventional and novel food products, are welcome. Special attention will be paid to allergen detection and different mitigation approaches, including characterisation methods for food allergens, new detection technologies, new analytical platforms (e.g., mass spectrometric methods, PCR, ELISAs), and validation approaches.

Prof. Dr. Andreas L. Lopata
Dr. Thimo Ruethers
Dr. Elizabeth Huiwen Tham
Guest Editors

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