Allergic reactions to foods influence a remarkable amount of population and are related with significant wellbeing results. It is one of the most significant issues that have expanding consideration. Current comprehension of the turn of events and utilization of allergenic capability of certain types of food proteins is restricted. In spite of the fact that there is a selection of in vivo models for assessing hypersensitivity, none of the current models has been approved, is prescient, or generally acknowledged with respect to their allergen explicit inhibitors. Hence, there is a proceeded with enthusiasm on the knowledge recovery based on food allergy so as to give more enlightening way to the current research field. In this paper, the current status of purification, characterization, and types of food allergens and their impacts is thoroughly reviewed. The present available methods for the allergen assessment (in view of animal, cell and clinical methodologies) are emphasized.