Individual Presentation: Food Processing Strategies to Mitigate Allergenicity in Edible Insect Proteins

The increasing demand for sustainable protein sources has positioned edible insects as a promising alternative due to their high nutritional value and low environmental footprint. However, the presence of allergenic proteins with known cross-reactivity to crustaceans represents a significant food safety challenge that may limit consumer acceptance and regulatory approval. In particular, structurally stable proteins such as tropomyosin and arginine kinase are responsible for IgE-mediated allergic responses and are commonly found in arthropods, including edible insects.This session will present current research examining how food processing can modulate protein structure and allergenic potential in edible insect proteins, using grasshopper (Sphenarium purpurascens) as a model system. The presentation will discuss how controlled thermomechanical processing alters protein solubility, electrophoretic profiles, and immunoreactivity, as assessed through in vitro assays with human sera and complementary analytical techniques. By linking processing conditions to molecular and immunological outcomes, this research provides insight into the mechanisms through which allergenicity may be reduced while preserving nutritional quality.Attendees will gain a scientific understanding of the challenges and opportunities associated with improving the safety of insect-based proteins, as well as the role of processing-induced protein modifications in mitigating allergenic risks. The proposal aims to contribute to informed discussions on the development of safe, sustainable alternative proteins within modern food systems.