3.2b What are the potential allergenic risks associated with novel foods, and how can they be evaluated?
Background
Food innovation and bringing to market new foods and technological developments have the potential to add variety to our diets and address some of the challenges facing the food production system today. There is a need to understand the safety, and in some cases, efficacy, of these new products or technologies to ensure consumers have access to safe food innovation.
The overarching aim of this research priority is to understand the safety of these regulated food and feed products and emerging food innovations for the UK consumer.
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This question was published as part of the set of ARIs in this document:
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Related UKRI funded projects
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HDHL Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care
Allergic diseases, including atopic dermatitis and food allergies affect many children across Europe. The immune responses to oral food allergens are well-established and controlled oral allergen exposure methods in earl...
Funded by: BBSRC
Lead research organisation: King's College London
Why might this be relevant?
This project specifically focuses on preventing peanut allergy through understanding transcutaneous sensitisation and novel food processing, directly addressing potential allergenic risks associated with novel foods.
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MICA: Identifying risks for severe life-threatening allergic reactions to foods (IRIS-Allergy)
Food allergy affects up to 3% of adults and 6% of children in the UK, and causes serious reactions (anaphylaxis) which can be fatal. Key to management is dietary avoidance; despite this, accidental reactions are common. ...
Funded by: MRC
Lead research organisation: Imperial College London
Why might this be relevant?
This project aims to identify risks for severe life-threatening allergic reactions to foods, which is directly relevant to evaluating potential allergenic risks associated with novel foods.
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Transforming oral food challenges for gold-standard food allergy diagnosis and management in young children
Food allergy (FA) prevalence and hospitalisations are rising, especially in young children. Sufferers and their families face possible death from anaphylaxis, social exclusion, reduced Quality of Life, and high out-of-po...
Funded by: Innovate UK
Lead research organisation: REACTA BIOTECH LIMITED
Why might this be relevant?
While this project focuses on transforming oral food challenges for food allergy diagnosis in young children, it does not directly address the evaluation of potential allergenic risks associated with novel foods.