2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing

•Allergy to multi-ingredient dishes requires the identification of hidden allergens.•2S albumin and nsLTP allergens in pizza-allergic patients present limited cross-reactivity.•Identify allergens underrepresented in extracts is essential to an accurate diagnosis.•Reducing agents can mimic the allergenic epitope changes in industrial food processing.