Non-Thermal Processing Technologies for Allergen Control in Alternative Protein Sources for Food Industry Applications

Abstract

Sustainable food practices within the food industry are pertinent to allow efficient food supply while not negatively impacting the environment. Alternative proteins have gained the attention of the food industry and consumers. To provide safe novel food products, these protein sources need to be assessed for potential allergen risk to ensure food safety and allow effective labelling to protect the consumer. In this review, the various detection assays applied to target potential allergens in novel and alternative foods are described together with their applications, mechanisms and limitations. Additionally, the use of non-thermal technologies to mitigate the reactivity of food allergens in these new products is explored. Non-thermal techniques including cold plasma, pulsed electric field, ultrasound and gamma irradiation are discussed. This review examines the potential mechanisms by which non-thermal technologies may reduce food allergenicity, primarily through alterations in protein epitopes that could affect antibody recognition. However, it is important to note that the understanding of the precise mechanisms and outcomes in allergen mitigation through these methods remains an area requiring further research.