The global market for plant-based meat and dairy alternatives is projected to reach $162 billion by 2030 , driven by sustainability and health concerns. However, these products introduce unique food safety risks distinct from their animal-derived counterparts, requiring vigilant handling and regulatory attention.

Allergens and Cross-Contamination

Plant-based products commonly rely on soy, wheat, pea, and lupin proteins, all recognized allergens. Pea protein, for instance, may trigger cross-reactions in individuals with peanut allergies due to structural similarities. Facilities processing both animal and plant-based ingredients face heightened risks of cross-contamination. Traces of milk, eggs, or other animal allergens can inadvertently enter vegan products, posing risks to consumers wi

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