Sustainable Nutrition and Food Allergy

Meat, fish, and dairy products have long served as the primary sources of protein in our diets. However, contemporary food production heavily relies on intensive farming and fishing practices, which present significant environmental threats. With the global popu-lation growing rapidly, food systems must identify sustainable alternatives to meet the increasing demand for protein. Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavourful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives. Incorporating novel protein sources into food products may heighten the prevalence of existing food al-lergies. This could arise from extracting proteins from their natural matrices and utilising them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their aller-genic potential, and there is no standardised method for assessing this risk. This narrative review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research.