Food allergens are mainly proteins that the immune system of allergic individuals mistakenly believes are harmful. Food allergies are typically IgE-mediated, which means that the body produces large amounts of antibodies that specifically target the proteins of certain food products. When these antibodies bind to an allergen, they trigger an allergic reaction, which may range from mild symptoms to a life-threatening anaphylactic shock. Sometimes also non-IgE-mediated immune reactions with a delayed onset after ingestion are possible. We can test your food by DNA based methods to identify allergens.