Allergenicity Assessment of New Protein-Containing Sources and Ingredients

Background and Objectives

The introduction of novel food products could expose the population to new dietary proteins. Assessing the potential allergenicity of these proteins is essential to their safe introduction, but remains a challenge.The activity is focusing on establishing the way different types of methodologies can be deployed to achieve a quantitative or semi-quantitative assessment of the risk posed by protein sources. The recently developed Adverse Outcome Pathway, for IgE-mediated sensitisation in particular, is considered.

Output

The aim of this activity is to facilitate the introduction of novel protein sources by promoting the tools for a clearer regulatory environment, supported by better alignment between scientific test methodologies and risk management objectives. The outcome of the Expert Group could be a toolbox for all involved in the risk assessment process for novel foods and ingredients, and should include how best to communicate effectively with non-technical stakeholders.

Expert Group Members

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