Food allergy is a major health problem of increasing concern. The insufficiency of protein sources for human nutrition in a world with a growing population is also a significant problem. The introduction of new protein sources into the diet, such as newly developed innovative foods or foods produced using new technologies and production processes, insects, algae, duckweed, or agricultural products from third countries, creates the opportunity for development of new food allergies, and this in turn has driven the need to develop test methods capable of characterizing the allergenic potential of novel food proteins. There is no doubt that robust and reliable animal models for the identification and characterization of food allergens would be valuable tools for safety assessment. However, although various animal models have been proposed for this purpose, to date, none have been formally validated as predictive and none are currently suitable to test the allergenic potential of new foods. Here, the design of various animal models are reviewed, including among others considerations of species and strain, diet, route of administration, dose and formulation of the test protein, relevant controls and endpoints measured.

Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically relevant allergic sensitization. With food allergy being a major health problem of increasing concern, understanding the potential allergenicity of new or modified proteins is crucial to ensure public health protection. The best predictive risk assessment methods currently relied on are in vivo models, making the choice of endpoint parameters a key element in evaluating the sensitizing capacity of novel proteins. Here, we provide a comprehensive overview of the most frequently used in vivo and ex vivo endpoints in murine food allergy models, addressing their strengths and limitations for assessing sensitization risks. For optimal laboratory‐to‐laboratory reproducibility and reliable use of predictive tests for protein risk assessment, it is important that researchers maintain and apply the same relevant parameters and procedures. Thus, there is an urgent need for a consensus on key food allergy parameters to be applied in future food allergy research in synergy between both knowledge institutes and clinicians.

Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

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