Food Allergens: Significance, Regulation and Challenges in the Food Industry

Food allergens represent an important health issue due to the increasing number of individuals suffering from allergic reactions to certain food ingredients. According to the World Health Organization (WHO), the prevalence of food allergies varies, but it is estimated that about 1-3 % of adults and 4-6 % of children worldwide suffer from these conditions. Effective regulation and consumer information are key elements in reducing the risk of allergic reactions, ranging from mild symptoms to life-threatening anaphylactic shocks.

What are Allergens?

Allergens are proteins or glycoproteins that trigger an immune system reaction in sensitive individuals. The immune system recognizes them as harmful and activates an immune response, leading to allergy symptoms. Reactions to allergens can include skin rashes, swelling, respiratory issues, and gastrointestinal symptoms, with the most severe cases resulting in anaphylaxis. The European Union and many other countries have adopted a list of 14 common allergens that must be clearly labeled on food products. These allergens include:

• Gluten

• Eggs

• Fish

• Peanuts

• Soy

• Milk (lactose)

• Nuts (almonds, hazelnuts, walnuts)

• Celery

• Mustard

• Sesame

• Crustaceans

• Mollusks

• Lupin

• Sulphur dioxide and sulfites

These allergens are responsible for the majority of food allergy reactions and must be clearly marked on product packaging.

Image 1. Most common food allergens

Legal Regulation

In the European Union, including Croatia, the regulation of food allergens is governed by Regulation (EU) No. 1169/2011 on the provision of food information to consumers. This regulation mandates that allergens must be highlighted in the ingredient list in a visually distinctive manner, such as in bold text or a different color. Additionally, in the case of unwrapped food, allergen information must be made available to consumers, either orally or in writing. This regulation includes several key requirements:

• All allergens must be listed in the ingredient list, regardless of quantity.

• If there is a possibility of cross-contamination during production (e.g., traces of allergens due to the use of the same equipment), manufacturers are required to indicate this possibility on the packaging.

• Allergen information must be easily accessible in food service establishments.

Challenges in the Food Industry

Cross-contamination poses a significant challenge in the food industry. It occurs when allergens from one product inadvertently contaminate another, often due to shared production equipment. Although Regulation (EU) No. 1169/2011 does not specify limits below which allergens can be considered negligible, manufacturers often use labels such as "may contain traces" to warn consumers of possible allergen presence due to cross-contamination. The food industry faces numerous challenges regarding allergens. On one hand, manufacturers must ensure strict control of raw materials, production processes, and packaging to minimize the risk of cross-contamination. On the other hand, legal obligations regarding allergen labeling require ongoing staff training and compliance with regulations. One of the main challenges is balancing complete consumer information with avoiding excessive use of allergen warnings. Too many warnings can lead to consumer uncertainty and reduced choices, while lack of warnings can expose allergic individuals to serious health risks.

Allergen Identification

Techniques such as immunological testing and DNA analysis are increasingly used to identify the presence of allergens, even in extremely low concentrations. ELISA (Enzyme-Linked Immunosorbent Assay) is the most commonly used method for detecting allergens in food. This method employs specific antibodies that recognize and bind to allergenic proteins. Enzymes are linked to the antibodies, and the presence of allergens is detected based on color changes in the reaction mixture. Polymerase chain reaction (PCR) is used to detect allergenic DNA in food and is particularly useful when allergenic proteins are unstable or destroyed during food processing. The PCR method uses specific DNA sequences to identify traces of certain allergens. Both methods are used in our laboratory, which is accredited for allergen testing in food, providing reliable results to ensure consumer safety and compliance with regulations.