How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant genetics, chemical treatments, physical treatments, and binding agents. Findings In total, 62 patented inventions were found. A substantial proportion of patents on wheat allergens reduction, or 33 out of 52, used proteolytic enzymes or separation techniques. Whatever the reduction technique, wheat allergens were not fully eliminated in foods with high wheat content and food properties were impaired. As shown in 10 patented inventions, wheat FODMAPs were removed with proteolytic enzymes, or bread dough fermentation with specific bacteria or yeast starters. Conclusion Rarely cited in science, innovative techniques to reduce wheat allergens and FODMAPs in foods were described in the patent literature. Until the safety of these approaches is confirmed, foods with reduced wheat allergens should be prepared with low‐wheat ingredients. Significance and Novelty This critical review of patents, endorsed by scientific evidence, is a unique approach to reduce wheat allergens and FODMAPs in foods.