https://doi.org/10.1016/j.ultsonch.2022.105969

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

Food allergy can represent a serious human health issue. The observed rise in regional incidence and global prevalence of food allergies raise, among other, also questions about the risks related to the consumption of new, modified, and alternative protein sources. As we strive towards transforming food systems to match our need for sustainability, food security and adequate nutrition, we cannot lose sight of the importance of food safety. Population growth , socioeconomic development, and urbanization, among other factors is putting increasing pressure on the global food supply in general, and on protein sources in particular. New protein sources, such as plant-based meat alternatives and edible insects, while promising to be sustainable protein sources, can also potentially expose allergic and non-allergic consumers to new food allergens . Therefore, it is essential to investigate the new drivers and trends influencing the patterns of protein consumption while exploring the capacity of existing monitoring and regulatory systems to manage increases in allergy incidence , to new and existing food allergens. This article focuses on key drivers for new food allergy, reviews the latest developments in risk assessment, reporting and monitoring; and outlines possible actions from national authorities, food business operators, clinicians and consumers to proactively address these challenges, ensuring safe food for everyone. • Food allergy is a serious health issue and new foods can pose allergenicity concerns. • Science based allergenicity assessment of new foods is key to protect consumers. • Strategies to improve reporting of existing and new food allergy are discussed. • Sustainable innovation strategies must consider and integrate food safety elements. 

Are alternative proteins increasing food allergies? Trends, drivers and future perspectives

Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability

Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products.

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Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products.