Product development horizons--a view from industry

Against the background of what appears to be an increasing incidence of many allergic disorders, the production of safe, effective 'hypoallergenic' diets on a commercial scale has become of increasing importance. Combining knowledge of protein biochemistry and immunology with clinical science has provided not only a greater understanding of what is required for effective treatment of allergic disorders, but is also facilitating a unique insight into the use of dietary management in allergy prevention. Infants who have become sensitised to intact proteins either in utero or during early feeding usually require a diet with significantly reduced allergenicity for a period of time. One of the most effective methods of allergen avoidance has traditionally been achieved by subjecting dairy proteins to extensive hydrolysis until virtually no antigenic epitopes remain recognisable to the infant's immune system (Sampson, Bernhisel-Broadbent, Yang et al., 1991). This 'hypoallergenic' protein base can then be used together with other non-sensitizing ingredients, to create a formula feed which will meet the essential nutritional requirements of infants during the specified period for recovery--usually the first 12 months of life or beyond.