Are alternative proteins increasing food allergies? Trends, drivers and future perspectives

Kopko, C.; Garthoff, J.A.; Zhou, K.; Meunier, Léo; O'Sullivan, A.; Fattori, V.

doi:10.1016/j.tifs.2022.09.008

Cited by 31 publications

(16 citation statements)

References 60 publications

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“…Most alternative proteins (soybean protein and gluten) or other animal‐derived ingredients (e.g., whey protein and egg white) that are used in meat analogs may cause allergic reactions in special populations. Although extrusion decreased the allergic levels of vegetable protein (peanut protein, soybean protein) (Faisal et al., 2022; Zheng et al., 2020), the potential allergic materials, including cereals containing gluten, eggs, peanuts and soybeans, milk, tree nuts, and products of these, should be imperative labeled in the products made for the United States, EU, Canada, Australia, and New Zealand and are voluntarily added for those made for China (DJC, 2022; European Commission, 2018; FDA, 2022; FSANZ, 2021b; Kopko et al., 2022). Pea proteins, a potential alternative protein besides soy and grain proteins, may be an allergenic food material with increased exposure (Taylor et al., 2021).…”

Section: Comparison Of Regulations and Standards On Meat Analogsmentioning

confidence: 99%

“…To meet the production and regulatory requirements, authorities should assess and approve new alternative proteins before marketing them as novel or traditional foods to ensure food safety in accordance with the regulatory strategies of various countries. When conducting allergen risk assessment for novel alternative proteins, we should focus on the risk of allergenic or cross‐reactivity and the de novo sensitization to improve the risk assessment strategies (Kopko et al., 2022). The varieties and amount of novel food additives and product standards should be amended or formulated for countries (e.g., China, Australia) that originally limited the protein sources to legumes, beans, or soybeans.…”

Section: Future Perspectivesmentioning

confidence: 99%

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Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Zhang

Zang

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant‐ and fungi‐based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant‐ and fungi‐based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant‐ and fungi‐based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal‐derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start‐up products to the market.

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Section: Comparison Of Regulations and Standards On Meat Analogsmentioning

confidence: 99%

Section: Future Perspectivesmentioning

confidence: 99%

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Zhang

Zang

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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“…To safeguard allergic individuals from developing health problems, legislation mandating the correct food labeling of allergenic ingredients contained in food has been issued in different countries across the globe. Therefore, there is an urgent need for precise, dependable, and highly sensitive detection techniques to assist regulatory authorities in monitoring allergens and supporting the industry. , …”

Section: Introductionmentioning

confidence: 99%

“…Therefore, there is an urgent need for precise, dependable, and highly sensitive detection techniques to assist regulatory authorities in monitoring allergens and supporting the industry. 6,7 Enzyme-linked immunosorbent assay (ELISA) remains the most commonly used method for detecting allergens in crustaceans, even today. 5,8 There are a number of issues with the use of immunochemical methods such as ELISA for quantifying allergenic food proteins.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy

Lu,

Zhang,

Gao

et al. 2024

J. Agric. Food Chem.

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Crustacean shellfish are major allergens in East Asia. In the present study, a major allergic protein in crustaceans, tropomyosin, was detected accurately using multiple reaction monitoring mode-based mass spectrometry, with shared signature peptides identified through proteomic analysis. The peptides were deliberately screened through thermal stability and enzymatic digestion efficiency to improve the suitability and accuracy of the developed method. Finally, the proposed method demonstrated a linear range of 0.15 to 30 mg TM /kg food (R 2 > 0.99), with a limit of detection of 0.15 mg TM /kg food and a limit of quantification of 0.5mg TM /kg food and successfully applied to commercially processed foods, such as potato chips, biscuits, surimi, and hot pot seasonings, which evidenced the applicability of proteomics-based methodology for food allergen analysis.

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“…In addition to the potential microbiological and chemical threats of edible insects, it has been discovered that a subpopulation of allergic individuals are more susceptible to risk of edible insects due to allergenicity concerns sources 45 , 68 . In a recent FAO review 69 , 70 growing trends in food allergy driven by alternative proteins, including insects, have been reported. Although very few direct reports of clinical incidents or research on how insect proteins may have led to anaphylaxis can be found currently, the similarity of tropomyosin epitopes (as one of the most commonly known allergens found in seafood) among Arthropods may help foster an understanding of the allergenic mechanisms.…”

Section: Introductionmentioning

confidence: 99%

An analysis of emerging food safety and fraud risks of novel insect proteins within complex supply chains

Traynor,

Burns,

et al. 2024

npj Sci Food

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Food consumption play a crucial role in human life, yet conventional food production and consumption patterns can be detrimental to the environment. Thus, research and development has been directed towards alternative proteins, with edible insects being promising sources. Edible insects have been recognised for their sustainable benefits providing protein, with less emission of greenhouse gas, land and water usage compared to sources, such as beef, chicken, and dairy products. Among the over 2000 known edible insect species, only four, namely yellow mealworm (Tenebrio molitor), migratory locust/grasshopper (Locusta migratoria), grain mould beetle, also known as lesser mealworm which is a larval form of Alphitobius diaperinus (from the family of Tenebrionidae of darkling beetles) and house cricket (Acheta domesticus), are currently authorised in specific products through specific producers in the EU. The expansion of such foods into Western diets face challenges such as consumer barriers, gaps in microbiological and chemical safety hazard data during production and processing, and the potential for fraudulent supply chain activity. The main aim of this study was to map the supply chain, through interviews with personnel along the supply chain, coupled with searches for relevant publications and governmental documents. Thus, the main potential points of food safety and fraud along the edible insect supply chain were identified. Feed substrate was identified as the main area of concern regarding microbiological and chemical food safety and novel processing techniques were forecast to be of most concern for future fraudulent activity. Despite the on-going authorisation of insect species in many countries there are substantial food safety and authenticity information gaps in this industry that need to be addressed before edible insects can be viewed as a safe and sustainable protein sources by Western consumers.

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Are alternative proteins increasing food allergies? Trends, drivers and future perspectives

Cited by 31 publications

References 60 publications

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Quantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy

An analysis of emerging food safety and fraud risks of novel insect proteins within complex supply chains

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