Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

•Cases of food allergy continue to increase in developing countries.•Nonthermal processing may achieve hypoallergenicity of foods.•Nonthermal techniques alter food allergens via changes in structural epitopes.•In some cases, neo-epitopes are rather unmasked and elicitation persists.•Process optimization can advance the control of allergens.