The allergen blind spot in plant-based reformulation

Why removing egg and dairy does not remove allergen risk 

Plant-based reformulation is often seen as reducing allergens. In reality, it shifts the risk. 

Removing egg and dairy frequently introduces legume-based allergens.

The allergen shift 

Common plant proteins include: 

• Pea 
• Chickpea 
• Soy 
• Faba bean 
• Lupine 

All belong to the legume family and can trigger allergic reactions.

Cross-reactivity 

Proteins in different legumes can share similar structures. 

This means someone allergic to one may react to another — even without prior exposure.

Lupine: a critical risk 

Lupine is a regulated allergen in the EU. 

Clinical studies show: 

• Reactions at extremely low doses (as low as 3 mg) 
• Independent allergy (not always linked to peanut) 
• Strong cross-reactivity with peanut proteins 

 For bakeries, this creates a hidden risk in reformulated products.

Operational implications 

Plant-based does not mean allergen-free. 

Key actions: 

• Map all ingredients and allergen classes 
• Separate production lines or validate cleaning protocols 
• Ensure accurate labelling Train staff on new allergen risks 
• Verify supplier specifications

Occupational exposure 

Allergen risk also affects bakery staff. 

Studies show sensitisation to lupine in bakers, often alongside wheat or peanut allergies.
This highlights the need for workplace safety measures.

Integrating allergen management 

Allergen control must be part of reformulation — not an afterthought. 

At Bakery Academy, ingredient functionality and allergen risk are assessed together.
An ingredient that solves a technical problem but introduces risk is not a viable solution.

What this means for your bakery 

Plant-based reformulation increases complexity. 

A structured approach — combining formulation, process control and allergen management — is essential for safe, compliant product development.

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