Search Results (87)

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative stability, clean-label compliance, and functional performance. Here, we present the development and characterization of a novel high-oleic algal powder (HOAP) produced from a heterotrophically fermented microalgae. The production strain was developed through classical mutagenesis to enhance oleic acid and lipid accumulation. Three independent fermentation batches at a 20 L scale demonstrated strong reproducibility in key metrics, including dried-cell weight (210.0 g per L on average, CV% = 0.7), oil content (62.0% of DCW on average, CV% = 2.0), and oleic acid (88.8% of total fatty acids on average, CV% = 0.1). HOAP exhibited a favorable nutritional profile (e.g., high monounsaturated fat and fiber, low sugar and moisture) and good oxidative stability under ambient and accelerated storage conditions. Microbiological analyses confirmed compliance with food-grade standards, and in silico allergenicity screening revealed no clinically relevant homologs. Unlike traditional oil powders, HOAP does not require encapsulation and retains oil within a natural protein–fiber matrix, offering both functional and clean-labeling advantages. Its compositional attributes and stability profile support potential use in food, nutrition, and the delivery of bioactive nutrients. These findings establish HOAP as a next generation of oil powder ingredients with broad application potential. Full article

Background: Food allergies represent a growing public health concern, with accidental exposures in dining establishments posing significant risks. Although various guidelines and interventions have been proposed, practical implementation remains challenging. Objectives: This narrative review aims to synthesize current evidence on major hazards in allergen management within dining settings and to evaluate emerging solutions designed to protect allergic consumers. Methods: A comprehensive literature search of peer-reviewed articles, surveillance reports, guidelines, and policy documents published in April 2025 was undertaken in PubMed, Scopus, and Web of Science. Studies were selected based on relevance to allergen management in dining establishments. An inductive thematic synthesis was performed, and a basic quality appraisal was conducted to prioritize stronger evidence. Results: Three major hazard themes—hidden allergens, cross-contamination during food preparation, and poor communication between staff and allergic consumers—were identified from the reviewed literature. Emerging interventions included enhanced staff training, improved allergen labeling practices, and the application of digital technologies such as smartphone apps and rapid allergen detection devices. However, inconsistencies in implementation and a lack of systematic validation limit the effectiveness of these approaches. Conclusions: Mitigating food allergy risk in dining establishments requires an integrated approach that combines strict kitchen controls with continuous staff education, transparent labeling, clear communication, and supportive policies. While promising interventions exist, more research is required to validate their effectiveness and to encourage standardized, widespread implementation to ensure the safety of individuals with food allergies. Full article

Background: Cow’s milk is the most frequent cause of food allergies in children, with caseins and β-lactoglobulin being considered the main allergens. Concerningly, numerous international agencies have highlighted a growing risk of allergic reactions in milk-allergic individuals after the consumption of products labelled as “vegan”. Objectives: We describe the case of a 3.5-year-old boy with a history of a food allergy to milk who complained of anaphylactic clinical symptoms after eating a vegan Easter egg. The aim of this study was to confirm the cause of the clinical symptoms, searching for the possible presence of milk proteins in the vegan chocolate. Methods: An experimental approach based on electrophoretic (SDS-PAGE) and immunoenzymatic techniques (ELISA) was applied. Results: SDS-PAGE indicated the presence of milk proteins, which was confirmed and quantified via ELISA (3034 ± 115 mg/kg). Conclusions: The data obtained demonstrate that the severe clinical symptoms were due to the unexpected presence of milk proteins in a vegan product, underlining the critical need for rigorous allergen quality control throughout the food industry. Full article

Background: Despite the widespread use of precautionary allergen labelling (PAL) by manufacturers, PAL is not always used consistently and can be a source of misinterpretation by consumers and allergists. Although its use is not specifically regulated in Canada, some voluntary guidelines exist. The aims of this study were to investigate allergic consumers’ and clinicians’ understanding of PAL, to describe consumers’ attitudes towards products with PAL, and to examine recommendations given by clinicians to their patients about these products. We also compared two groups of consumers enrolled in this study, since the majority of them (72%) were registered in the Food Allergy Canada database and the others (28%) came from representative consumers of the general population. Methods: An online survey was sent from 2 to 28 December 2021 to allergic consumers registered with Food Allergy Canada’s database and to a group of allergic consumers extracted from a panel representative of the general population and not registered with Food Allergy Canada (third-party panel). All consumer participants had a food allergy or were a parent/caregiver of a child with food allergy and had to be diagnosed by a medical professional. Considering that consumers registered via the Food Allergy Canada database could be more informed about labelling than the third-party consumer panel, we conducted a multivariate analysis (logistic regression) on the key variables related to PAL allowing to compare these two groups of participants. In addition, a separate online survey was sent to allergist members of the Canadian Society of Allergy and Clinical Immunology and provincial associations to investigate their understanding of PAL from 12 November 2021 to 16 January 2022. Results: A total of 1080 consumers and 63 allergists (29% of allergists in Canada) responded to the surveys. Fifty percent of consumers were adults with food allergy, and 50% were a parent/caregiver of a child with food allergy. Food allergy was diagnosed most commonly by an allergist in 76% of the cases. Fifty-four percent of consumers purchased products with a PAL statement at least occasionally, and more than half of consumers (53%) considered PAL a very useful tool. Most surveyed individuals (59%) had not heard of the term “individual allergen threshold” or had heard the term but did not know what it meant. The same allergic consumers were reluctant to buy food products with even a small amount of their allergen (i.e., a dose that would not trigger an allergic reaction in the vast majority of them). Half of allergists reported PAL was not useful in its current form, and 83% supported the consumption of foods with PAL to their patients in some circumstances. Conclusion: While most consumers are somewhat confident in the accuracy of ingredient information on pre-packaged foods, interpretation of PAL remains confusing by many allergic consumers. If changes are to be made based on allergen thresholds, a multi-stakeholder approach will be required with greater consumer and allergist education on risk assessment concepts to facilitate the implementation of allergen population thresholds into the application of PAL. Full article

Food allergies are increasingly frequent immune system reactions triggered by allergens present in food, which can affect quality of life. To investigate the impact of food allergies among Spanish adults and the influence of gender and age of diagnosis, an online survey using the shortened version of the Adult Food Allergy Quality of Life Questionnaire (FAQLQ) was conducted. A total of 134 participants with food allergies were enrolled in the exploratory study. Significant differences (p ≤ 0.050) were found in the perception of the emotional and social impact of food allergies on quality of life. Age of diagnosis (childhood, adolescence, or adulthood) had a greater influence on more variables than gender. Men reported greater fear of accidentally consuming something that could trigger an allergic reaction compared to women (p = 0.003), while women felt more excluded due to their allergies (p = 0.030). Overall, the perception of eating out was characterized by insecurity. The quality of life of individuals with food allergies could be improved through the use of pictograms on labels, menus, and increased training in the foodservice industry regarding allergens. Multiple additional investigations are recommended to generalize current findings. Full article

Fisheries and aquaculture play a crucial role in global food security, yet species mislabeling remains a persistent challenge, undermining consumer trust and market transparency. Proper food labeling is essential for protecting public health due to the presence of unknown toxic or allergenic substances and preventing illegally sourced products from entering the market. Despite extensive research across Europe, seafood mislabeling in Croatia has remained unexplored. This study aims to provide the first comprehensive assessment of seafood labeling accuracy in Croatia, where fisheries are integral to the coastal economies and tourism. Using DNA barcoding of the COI gene, 109 seafood samples were collected over two years from various sources, including restaurants, markets, and fishing vessels, and analyzed for potential mislabeling. Results revealed a mislabeling rate of 3% among fish samples and 20% among cephalopods, with notable substitutions, such as the yellowfin tuna mislabeled as bigeye tuna and Bluefin tuna and the European squid mislabeled as Patagonian squid. Additionally, 38.5% of samples were partially labeled, while 32% lacked clear country-of-origin information, complicating traceability. While the findings align with the mislabeling rates in other European countries, this study underscores the ongoing challenges in seafood labeling compliance. Establishing standardized monitoring protocols will be essential for improving comparability and effectively addressing seafood fraud. Full article

The target of traditional immunological detection methods for milk allergens is usually the whole β-lactoglobulin molecule. However, thermal processes and hydrolysis can destroy the epitope of β-lactoglobulin and interfere with its accurate detection and labeling in prepackaged foods, posing a health risk to milk-allergic patients. There currently remains a need to excavate and locate recognition sites for β-lactoglobulin in thermally processed and hydrolyzed products. Therefore, a stable epitope of β-lactoglobulin (CAQKKIIAEKTKIPAVFKIDA) was selected as the ideal recognition site, and an indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed using an antibody against this stable β-lactoglobulin epitope in order to improve the detection of β-lactoglobulin in thermally processed and hydrolyzed foods in this study. The stable epitope of β-lactoglobulin was selected using a molecular dynamics simulation, and the binding ability of anti-stable epitope antibodies was characterized using indirect ELISA and indirect competitive ELISA. The limit of detection (LOD) and limit of quantitation (LOQ) of the established ELISA were 0.25 and 1.07 mg·kg⁻¹, respectively. Furthermore, the developed ELISA only showed cross-reactivity to goat milk among 23 common foods, therefore exhibiting high specificity to bovine β-lactoglobulin. In addition, the developed ELISA was able to effectively detect β-lactoglobulin residue in processed commercial foods and hydrolyzed formula milk powder. Our findings provide a novel strategy for accurately detecting milk allergens based on stable epitope recognition in thermally processed and hydrolyzed foods. Full article

Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed a larger particle size than in neutral solutions. SDS-PAGE, CD analysis, intrinsic fluorescence, UV spectra, and surface hydrophobicity indicated the protein conformation was unfolded with the exposure of more buried hydrophobic residues. Additionally, the IgE-binding capacity of PP decreased after pH-shift treatment on both sides. Label-free LC–MS/MS results demonstrated that the pH-shift treatment induced the structural changes on allergens, which altered the abundance of peptides after tryptic digestion. Less linear IgE-binding epitopes were detected in PP with pH-shift treatment. Our results suggested the pH-shift treatment is a promising alternative approach in the peanut hypoallergenic processing. This study also provides a theoretical basis for the development of hypoallergenic food processing. Full article

Background: Urticaria is a common disease with a marked influence on quality of life. The key cell involved is the mast cell, which can be activated by a vast variety of stimuli, and the major mediator is histamine. Allergic urticaria is a disorder with a large variety of causes: food, drugs, insect venom, skin contact with allergens, and physical exercise. Buckwheat consumption has increased in European countries and the USA because it is gluten-free. It can trigger anaphylactic shock if ingested, inhaled, or handled with the hands. Five common buckwheat allergens named Fag e1 to 5 (Fag e1, 2, and 3 are considered the major allergens) and two tartary buckwheat allergens named Fag t1 and Fag t2 have been described. Method: We present the case of a patient who experienced two anaphylactic shocks and in whom the etiological factor was buckwheat. The patient presented to the Allergology department for the evaluation of two episodes of severe allergic reactions that required emergency therapy, episodes that involved the loss of consciousness and were of major severity. At each anaphylactic shock, an ambulance was requested, and emergency therapy was administered, leading to the patient’s recovery within a few hours. Diagnosis: Since each episode occurred a few minutes after eating, the diagnosis was established based on a detailed anamnesis and prick skin tests, followed by specific IgE dosages. Other foods consumed by the patient, assessed by prick skin testing and specific IgE dosages of suspected foods, were excluded as the etiological cause. Increased levels of buckwheat-specific immunoglobulin E were highlighted, thus identifying the etiological agent. The treatment of anaphylactic shock was performed urgently by the ambulance crew with adrenaline, infusion solutions, cortisone preparations, and antihistamines. Result: Following the treatment that was initiated, there was a partial remission of the lesions after a few hours. Conclusions: Buckwheat allergy is rare, but it produces symptoms that affect the skin, gastrointestinal tract, and respiratory tract, as well as anaphylaxis. In a professional environment, it can trigger allergic rhinitis, asthma, and hives. Although buckwheat allergens have been described, their clinical relevance has only been studied in a small number cases. In current practice, the only commercially available allergen is Beech e2 per the ImmunoCAP ISAC microarray. Diagnosis can be difficult in clinical practice. This reported case suggests the need for a thorough anamnesis, since buckwheat is consumed as a hidden allergen, and in Europe, it is not necessary to label foods containing this allergen. Full article

Due to the widespread use of shellfish ingredients in food products, accurate food labelling is urgently needed for consumers with shellfish allergies. Most crustacean allergen detection systems target the immunorecognition of the allergenic protein tropomyosin. However, this mode of detection may be affected by an origin-dependent protein composition. This study determined if the geographic location of capture, or aquaculture, influenced the allergenic protein profiles of Black Tiger Shrimp (Penaeus monodon), one of the most farmed and consumed shrimp species worldwide. Protein composition was analysed in shrimp from nine different locations in the Asia–Pacific by SDS-PAGE, immunoblotting, and mass spectrometry. Ten of the twelve known shrimp allergens were detected, but with considerable differences between locations. Sarcoplasmic calcium-binding protein, myosin light chain, and tropomyosin were the most abundant allergens in all locations. Hemocyanin-specific antibodies could identify up to six different isoforms, depending on the location of origin. Similarly, tropomyosin abundance varied by up to 13 times between locations. These findings suggest that allergen abundance may be related to shrimp origin and, thus, shrimp origin might directly impact the readout of commercial crustacean allergen detection kits, most of which target tropomyosin, and this should be considered in food safety assessments. Full article

Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification—the merits and downsides of each type. Full article

Background: The supply chains of food raw materials have recently been heavily influenced by geopolitical events. Products that came from, or transited through, areas currently in conflict are now preferentially supplied from alternative areas. These changes may entail risks for food safety. Methods: We review the potential allergenicity of botanical impurities, specifically vegetable contaminants, with particular attention to the contamination of vegetable oils. We delve into the diverse types of botanical impurities, their sources, and the associated allergenic potential. Our analysis encompasses an evaluation of the regulatory framework governing botanical impurities in food labeling. Results: Unintended plant-derived contaminants may manifest in raw materials during various stages of food production, processing, or storage, posing a risk of allergic reactions for individuals with established food allergies. Issues may arise from natural occurrence, cross-contamination in the supply chain, and contamination at during production. The food and food service industries are responsible for providing and preparing foods that are safe for people with food allergies: we address the challenges inherent in risk assessment of botanical impurities. Conclusions: The presence of botanical impurities emerges as a significant risk factor for food allergies in the 2020s. We advocate for regulatory authorities to fortify labeling requirements and develop robust risk assessment tools. These measures are necessary to enhance consumer awareness regarding the potential risks posed by these contaminants. Full article

In accordance with U.S. FDA Foods Program Regulatory Science Steering Committee guidelines, with this study, we optimized and validated a commercial real-time PCR method for the detection of low amounts of lupin in four classes of food matrices: chocolate cookies, ragù, Olivier salad, and barley and rice flour. DNA extracted from blank (true negative) samples artificially contaminated with lupin (Lupinus albus) flour at 1000 ppm underwent dilutions with the DNA extracted from the true negative samples up to 0.5 ppm. The limit of detection for real-time PCR was 0.5 ppm in the complex matrices (range, Ct 26–34), making this a specific, robust, and rapid method for lupin allergen detection and labeling. Our validation data support the suitability of this commercially available real-time PCR method for this purpose. Full article

Food allergies are a significant health issue worldwide. In many countries, labeling of primary allergens in food products has been made mandatory to ensure consumer safety. In food manufacturing settings, the lateral flow immunoassay (LFI)—based on antigen–antibody reactions—is a rapid and accurate method for allergen testing and is widely used. Peptide arrays are tools that enable the synthesis of peptides of any sequence on a substrate and high-throughput analysis of their interactions with chemicals. This study aimed to investigate a new application of peptide arrays in the field of food technology, particularly in the development of antibodies for food allergen testing. First, monoclonal antibodies against hen egg ovalbumin, a major food allergen, were produced. Then, using a peptide array, the epitope and specificity of the antibodies were comprehensively and precisely analyzed. Finally, an LFI kit incorporating the antibodies demonstrated both high specificity and detection sensitivity for food allergen testing. These findings indicate that peptide arrays are valuable tools in the development of antibodies for food allergen testing, ensuring reliability and accuracy at the molecular level. Full article

The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing. Full article