Abstract
Novel food, defined in the retained food regulations as ‘food that has not been consumed to a significant degree by humans in the EU before 15 May 1997 (EU Regulation 2015/2283),’ is expected to be used to an increasing extent and in a range of food products within the coming decade aiming to feed the growing global population in a more sustainable manner and comprising nutritious forms of protein. The safety aspects of novel foods must be thoroughly assessed before they can reach the market, and this includes assessment of allergenicity risks. FSA have funded this project to review current knowledge of the allergenicity of insect protein and precision fermentation (PF) protein and identify future research needs in this field. This report comprises an unbiased critical literature review (Section 1) coupled with consultations with experts and stakeholders in the field (Section 2) and focussing specifically on insect protein as well as milk and egg protein produced by precision fermentation. Section 3 comprises testing data to determine whether current allergen testing ELISA kits can be used to detect allergens in novel food. The literature review addresses allergenicity considerations of these novel proteins. The expert consultation (allergen testing, innovative methods, protein biochemistry) aimed to gain information on the potential allergenicity of PF and insect proteins, cross-reactivity (insect/shellfish allergens) and to identify knowledge gaps and challenges to recommend future strategies.
Published Version
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