Food Processing Technology to Produce Hypoallergenic Food with High Quality

Abstract

The global increase in food allergy cases poses a significant public health concern, necessitating the production of hypoallergenic foods that are of high quality, cost-effective and eco-friendly; 90% of allergies are triggered by commonly allergenic foods namely cow’s milk, hen’s eggs, peanuts, tree nuts, soy, wheat, shellfish, fish, gluten-containing cereals, crustaceans, mollusks, celery, mustard, sesame, lupin and sulfur dioxide. Various processing methods are available with their selection depending on the specific food being processed. This chapter provides a comprehensive overview of food processing technologies employed to achieve hypo-allergenicity. The traditional techniques such as thermal processing including blanching, boiling and baking are explored, as well as enzymatic trea