Food Allergens and Processing: A Review of Recent Results

The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage

“…Nevertheless, allergen‐controlled production required a whole new technological regime: from the ingredients and spices included to the packaging and storage conditions. Therefore, the new technology represents a challenge for technologists with respect to obtaining products that are acceptable and preferable for consumers as well as being stable during storage . Because the number of possible allergens is almost unlimited, when designing new, allergen‐controlled products, manufacturers must decide which allergens to eliminate from production, taking into account the target group.…”

“…Therefore, the new technology represents a challenge for technologists with respect to obtaining products that are acceptable and preferable for consumers as well as being stable during storage. 8 Because the number of possible allergens is almost unlimited, when designing new, allergen-controlled products, manufacturers must decide which allergens to eliminate from production, taking into account the target group. The main aim in the production of allergen-controlled products is the elimination of the 14 main allergens, as indicated by the European Union Regulation No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers.…”

“…On a mass scale, introducing allergen‐control and allergen‐management in the case of meat products is also difficult to achieve. As reported in a review by Houska et al ., there are only a few successful processing methods for the deallergisation of food products, despite the fact that demand for this type of meat products is increasing as a result of the growing number of consumers suffering from allergies.…”