The Indian Journal of Nutrition and Dietetics

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Advances in Non Thermal Processing for Reducing Dairy and Food Allergenicity


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1 Department of Food science and Technology, College of Food and Dairy Technology, Chennai, India
     

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More than 160 food materials are identified as allergens. However, 90% of allergic reactions are caused by eight major food allergens. Food Allergen Labelling and Consumer Protection Act (FALCPA) of 2004 came into effect from January 1, 2006. This law requires the identification of ingredients derived from the major food allergens, on the food label. Several research efforts are ongoing to develop hypoallergenic foods. In this article, recent status of food allergy and studies reporting advanced processing technologies for reducing allergenicity of foods are reviewed. A brief survey of methods of allergen detection has been also reported as measures to control allergens in food industry.

Keywords

Food Allergy, Non-Thermal Processing, High Intensity Ultrasound, Non-Thermal Plasma, Ultraviolet Light, High Pressure Processing.
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  • Advances in Non Thermal Processing for Reducing Dairy and Food Allergenicity

Abstract Views: 371  |  PDF Views: 2

Authors

V. Dhineshkumar
Department of Food science and Technology, College of Food and Dairy Technology, Chennai, India
D. Ramasamy
Department of Food science and Technology, College of Food and Dairy Technology, Chennai, India

Abstract


More than 160 food materials are identified as allergens. However, 90% of allergic reactions are caused by eight major food allergens. Food Allergen Labelling and Consumer Protection Act (FALCPA) of 2004 came into effect from January 1, 2006. This law requires the identification of ingredients derived from the major food allergens, on the food label. Several research efforts are ongoing to develop hypoallergenic foods. In this article, recent status of food allergy and studies reporting advanced processing technologies for reducing allergenicity of foods are reviewed. A brief survey of methods of allergen detection has been also reported as measures to control allergens in food industry.

Keywords


Food Allergy, Non-Thermal Processing, High Intensity Ultrasound, Non-Thermal Plasma, Ultraviolet Light, High Pressure Processing.

References