The exponential growth of the global population is driving the demand for alternative and sustainable protein sources to meet human nutritional needs. The incorporation of plant- and insect-based ingredients as technological components in innovative food products has emerged as a promising alternative due to their high protein content. However, these sources also contain potentially allergenic proteins, posing risks to allergic consumers. Currently, food allergies represent a growing health concern in industrialized countries, for which the only effective treatment is the elimination of the allergenic food(s) from the diet. Accidental exposure to food allergens is frequent, increasing the risk of adverse immunological reactions. In an effort to protect allergic consumers, several strategies have been explored, including the application of food processing methodologies to reduce potential allergenicity. Indeed, it is well established that food treatments (chemical/enzymatic) capable of modifying proteins at the molecular level, leading to increased protein fragmentation, contribute to modulating their final allergenic potential. OBJECTIVE AND INNOVATION: The ALLEVIATE project aims to identify strategies to mitigate the potential allergenicity of alternative sources of technological ingredients by evaluating: (i) their structural characteristics, (ii) allergenic properties, and (iii) digestibility as affected by (bio)chemical treatments. The innovative nature of this work lies in the study of allergenic ingredients (lupin and insects as case studies) subjected to novel treatments, followed by their proteolysis/degradation in the gastrointestinal tract and subsequent presentation to immunocompetent cells. This approach will enable the formulation of strategies to predict, modulate, and mitigate protein allergenicity, ultimately providing new insights for the development of hypoallergenic food products.