Yun Li*, Fen Jin, Yongzhong Qian, Shouwei Wang, Shijie Ding, Yingying Li, Lei Hu, Runrun He, Yuru Ya, Tianyi Tao, Meijuan Bo

Trends in Food Science & Technology；2026

Abstract:

Background: Propelled by transformative bio-manufacturing technologies, the cell-cell-cultured meat Industry has entered a phase of rapid technological iteration, with profound potential to emerge as a sustainable highquality protein source for future global food systems. However, due to the scarcity of large-scale, long-term human dietary exposure data, potential allergenic risks have emerged as one of the major safety concerns.

Scope and approach: Grounded in critical control points across cell-cultured meat production chain, this review first systematically collates reported allergens and their allergenicity profiles, then evaluates the status, evolution and trends of relevant technology R&D, consumer perception and regulatory systems. Finally, from interdisciplinary and in-depth perspectives, it explores latent allergenic risks that are indirect yet profoundly long-lasting.

Key findings and conclusions: Focusing on critical control points in production chain (seed cells, culture media and scaffolds, bioreactors, tissue remodeling and post-processing), this review systematically summarizes characterized allergens and their allergenicity, and consolidates established allergen profiles. It also objectively analyzes the current status, challenges and future directions of allergenicity assessment technologies, consumer cognition and regulatory frameworks. From a far-reaching vantage point, it further dissects allergenic risks and uncertainties linked to ultra-processing traits, nutritional imbalance, the "Old Friends Hypothesis", cellular stress-induced Damage associated molecular patterns (DAMPs), and multi-allergen combined effects. With cautious optimism, this review provides theoretical and practical guidance for building a robust allergenic risk prevention framework, and proposes policy recommendations to balance cutting-edge innovation and safety supervision, thereby promoting the healthy and sustainable growth of the cell-cultured meat industry.