The introduction of novel foods, such as insect-based products, presents a significant opportunity to enhance the security and sustainability of the European food supply. However, ensuring the safety of these foods is paramount, as mandated by EU regulation 2015/2283 and aligned with the FOOD 2030 Policy Framework (FITFOOD2030). One critical safety concern is food allergy, which affects approximately 20 million Europeans and places an estimated €55 billion annual burden on the healthcare system.
When introducing novel food proteins, it is essential to ensure they do not exacerbate this public health challenge. A robust allergenicity assessment is a key requirement for food safety evaluations. Unfortunately, existing methods for assessing the potential allergenicity of novel proteins are inadequate; they lack predictive accuracy and have not been validated. This gap creates challenges for food producers and regulatory bodies, delaying the approval and integration of innovative food products into the market.
Scientific and Societal Need
To enable the safe introduction of novel and sustainable food sources, while mitigating food allergy risks, an interdisciplinary approach is required. Such an approach should:
Deepen understanding of the factors that determine allergenic potency in proteins.
Develop and validate predictive testing methodologies.
Establish harmonized criteria for decision-making and risk assessment.
Provide a clear system for ranking allergenicity relative to existing allergenic proteins.
These advancements will support industry and regulatory bodies in evaluating novel foods with greater confidence and efficiency. Addressing these needs has become increasingly urgent, as the European Food Safety Authority (EFSA) faces a growing number of novel food dossiers that cannot be adequately assessed due to the lack of reliable tools. This issue has been highlighted in recent reports by EFSA, the EU COST Action ImpARAS (Improved Allergenicity Risk Assessment Strategy for new food proteins), and the European Technology Platform (ETP) Food for Life.
ALLPreT: A Transformative Solution
The ALLPreT project aims to revolutionize allergenicity assessment by addressing knowledge gaps and developing a comprehensive toolbox of scientifically validated methodologies. These tools will include in vitro, in vivo, and in silico approaches, providing accessible and reliable resources for both industry stakeholders and regulatory authorities.
Pathway to Impact
ALLPreT's key objectives are:
Interdisciplinary Toolbox Development: To create a suite of scientifically validated allergenicity prediction tools for novel foods that are user-friendly and reliable for both industry and regulatory applications.
Threshold of Sensitisation (TAS): To explore the hypothesis of a threshold below which proteins in novel foods pose no allergenic risk, simplifying risk assessment.
Protein Properties: To identify the intrinsic factors distinguishing allergenic from non-allergenic proteins.
Matrix and Digestion Effects: To examine how food matrices and digestion influence allergenicity.
Immune Response Modulation: To investigate the differential effects of allergenic and non-allergenic proteins on the immune system.
Routes of Sensitisation: To determine the pathways through which proteins induce sensitisation, providing crucial insights for risk mitigation.
By achieving these objectives, ALLPreT will facilitate the safe, efficient, and sustainable introduction of novel foods into the European market. Its outcomes are expected to reduce the burden of food allergies, promote innovation, and strengthen consumer trust in emerging food technologies.
