Edible insect allergens: advances in detection technologies, mitigation strategies and regulation

Edible insects are a promising sustainable protein source to meet rising global nutritional needs, owing to their high resource efficiency, low environmental impact, and favorable feed conversion ratios. Food safety remains a critical concern for industry expansion, with allergenic risk representing a major challenge. Primary prevention requires identification of key allergens and limiting exposure, underscoring the importance of effective detection and mitigation approaches. Robust regulatory frameworks for insect farming and processing are also essential to ensure consumer confidence and safe consumption. This review consolidates currently documented edible insect allergens and their sensitization mechanisms, critically assesses existing allergen detection technologies, and evaluates processing methods for reducing allergenicity. Furthermore, it examines regional regulatory frameworks and market safety. Despite market growth, consumer acceptance remains limited; improving sensory properties and incorporating insects into processed foods may enhance adoption. Tropomyosin and other major allergens can induce either primary or cross-reactive sensitization. Available detection methods are discussed with their respective advantages and limitations, while processing techniques are shown to partially lower allergenicity. Specific regulations exist in the United States and European Union, though the absence of such standards in China currently constrains domestic market development. By providing an integrated analysis of detection, mitigation, and regulatory policies, this review supports the safe and sustainable growth of the edible insect market.