Tag: Allergenicity

According to scientific studies, the concentration of beta-lactoglobulin, a major whey protein, is lower in yogurt compared to milk due to the manufacturing process. Yes, beta-lactoglobulin is in yogurt, but its quantity and state are significantly altered by the high heat treatment and fermentation involved in making the product.

According to the European Food Safety Authority (EFSA), food-grade trypsin from porcine pancreas does not raise safety concerns under its intended conditions of use. Trypsin is a powerful digestive enzyme that breaks down proteins and is used commercially in both food processing and medical applications. While it is a key component of our own digestive systems, the edibility of commercial preparations depends heavily on its source, purity, and intended application.