Food Allergens: Impacts and Challenges

Food allergies to common foods such as nuts and dairy affect up to 15 million people in the United States and can cause serious reactions, prompting food manufacturers to be vigilant in ingredient sourcing, production and labeling. Research on allergen threshold doses may lead to pinpointing practical solutions and minimizing allergic reactions to allergenic ingredients says Stephen L. Taylor, Ph.D., co-founder and co-director, Food Allergy Research and Resource Program, and professor, food science and technology, University of Nebraska, Lincoln.