Are Alternative Proteins Increasing Food Allergies? Trends, Drivers and Future Perspectives

This peer-reviewed article assesses whether alternative proteins like plant-based products and insects are contributing to rising food allergies. It reviews immunological mechanisms, risk factors, and food allergy prevalence globally. It also critiques the capacity of regulatory systems to manage emerging allergens in rapidly shifting food environments. Highlighting increasing incidence in children and industrialized nations, it proposes cross-sector strategies involving FBOs, regulators, and clinicians to prevent allergenic risk and ensure safe integration of novel proteins into food systems.