The food industry has been reasonably well versed in the basics of food allergies including hazards and control steps. However, the food supply is changing. Consumers are attracted to emerging sources of protein and entrepreneurial food companies market exciting, nutritious, but nontraditional ingredients in their foods and beverages. In some products, the level of protein is comparatively high. While proteins add value to new food products, they can also occasionally lead to the development of food allergies in some consumers. This presentation provided a greater understanding of the potential allergic risks associated with current and novel protein sources. Consumer risks are low and manageable with adherence to good labeling practices. New clinical approaches to increasing protein tolerance in infancy was also discussed.
Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska speaking on “Protein and Food Allergies” at the 2018 Protein Trends & Technologies Seminar.