Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies

The increasing popularity of alternative proteins has raised concerns about allergenic potential, especially for plant-, insect-, fungal-, and algae-based proteins. Allergies arise when the immune system misidentifies proteins as harmful, triggering IgE-mediated reactions that range from mild to severe. Main factors influencing allergenicity include protein structure, cross-reactivity, processing methods, and gut microbiota. Disruptions in gut health or microbiota balance heighten risks. Common allergens in legumes, cereals, nuts, oilseeds, single-cell proteins, and insect-based proteins are particularly challenging, as they often remain stable and resistant to heat and digestion despite various processing…