Germany
Novel foods, alternative proteins and fermentation-derived ingredients are rapidly entering the European market. At the same time, regulators, researchers and industry are facing a key question: how can allergenicity risks be assessed and managed while supporting innovation?
Since the publication of EFSA’s updated guidance and scientific documents on the allergenicity assessment of innovative proteins in December 2025, the topic has moved even higher on the regulatory agenda.
At the 9th International Akademie Fresenius Conference, Food Allergens, a dedicated session will explore current developments, remaining knowledge gaps and future approaches to allergenicity risk assessment for novel foods and innovative proteins.
Dr Simon Brooke-Taylor, a member of the Allergen Bureau’s VITAL Scientific Expert Panel (VSEP), will be presenting at the conference, bringing his expertise in food allergen risk assessment, regulation and international food standards to the discussion. The programme includes a focus on novel foods and emerging risks, including innovative proteins and approaches to allergenicity assessment.
Together, the presentations will address regulatory expectations for innovative proteins, emerging allergens from plant-based, insect-based and fermentation-derived foods, clinical implications and consumer protection, novel approaches to allergenicity prediction and monitoring, and future challenges for risk assessment and food safety.
The conference will also cover allergen legislation, quantitative risk assessment, analytical methods, precautionary allergen labelling and international regulatory developments.
The conference runs from 1–2 December 2026 in Mainz, near Frankfurt am Main, Germany, with the option to attend via livestream.
Registration and programme:
