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Reduced allergenicity of processed foods (containing animal allergens)

Contract number : QLK1-2002-02687
Contract type : Shared Cost Project
Total cost : Under negotiation
EC contribution : Under negotiation
Starting date : not yet determined
Duration : 36 Months
Scientific Officer : Barend Verachtert
Project website : not yet available
Dr Angelika Paschke
University of Hamburg
Department of Food Chemistry
Grindelallee 117
20146 Hamburg
Tel.: +49-40-428384353
Fax: +49-40-428384342
E-mail: fc6z038 @

Food allergy concerns consumers, health care professionals, and food manufacturers all over Europe. It is estimated that up to 8% of children and 2% of adults are affected. The project aims at the technological development of less allergenic food products containing animal allergens that are highly potent and stable and at improving food safety by strategies to prevent allergen contamination. The approach includes development of sensitive and reliable allergen detection methods, determination of threshold levels for minimal allergen intake inducing allergic symptoms, and allergenic assessment of foods containing cow's milk, egg, and/or meat. Comparable data on prevalence of food allergies and the occurrence of severe reactions are targeted on a pan-European level. Based on the project results, a priority list of allergenic foods is aimed.


Methods for allergen determination (milk, egg, meat) in foods will be developed. These will detect allergen traces, be quick, cost-effective, and reliable. Food products containing animal allergens with significance to allergic individuals will be identified and less allergenic products will be developed applying various processing parameters. Educational material will be developed to prevent allergen contamination during food processing. Products will be evaluated by in-vitro and in-vivo tests. The threshold levels inducing allergic symptoms in allergic individuals will be determined with native and selected processed foods. An alternative in-vitro test should be established. Knowledge of i) food allergy prevalence in the general population, ii) the occurrence of severe allergic reactions to food allergens, and iii) consumer attitudes with respect to foods containing allergens is targeted on a pan-European level. A major conclusion will be an allergen priority list.

(expected) Results and achievements

Evaluated methods to determine allergens in foods, less allergenic food additives and products, threshold levels for minimal allergen intake inducing symptoms, educational material for prevention of allergen contamination, and data on prevalence of food allergies and frequency of severe reactions as well as related consumer attitudes are expected. Moreover, pan-European networks of consumer and clinical institutions and a priority list of allergenic food products will be achieved.


University of Vienna
Institute of Analytical Chemistry
Währinger Straße 38
1090 Wien
Lefo Institut für Lebensmittel- und Umweltforschung Dr Gerhard Wichmann GmbH
Waldemar-Bonsels-Weg 170
22926 Ahrensburg
University of Leeds
Procter Department of Food Science
Woodhouse Lane
LS2 9JT Leeds
United Kingdom
Bundesanstalt für Fleischforschung
Institute for Technology
E.-C.- Baumannstraße 20
95326 Kulmbach
Hipp-Werk Georg Hipp
Georg-Hipp-Str. 7
85276 Pfaffenhofen
Nestlé Research Center, Nestec Ltd
1026 Lausanne
Danone Vitapole
15, Avenue Galilée
92350 Le Plessis-Robinson
Institut für Angewandte Verbraucherforschung e.V.
Aachener Straße 1089
50858 Köln
Technische Universität München
Klinik und Poliklinik für Dermatologie und Allergologie
Zentrum Allergie und Umwelt
Biedersteinerstr. 29
80802 München
University Hospital Zürich
Allergy Unit
Department of Dermatology
8091 Zürich
The Macedonio Melloni Hospital
Department of Children and Maternal Medicine
Via Macedonio Melloni 52
20129 Milano
University of Vienna
Department of Pediatrics and Juvenile Medicine
Währinger Gürtel 18-20
1090 Vienna

Fifth Framework Programme

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