Food allergy is a major public health concern affecting an estimated 20 million Europeans, with high costs to public health services. Avoidance of the trigger food(s) is central to effective self-management but unintentional consumption is common, causing frequent reactions, some of which may be life-threatening. Currently there is no curative therapy for food allergy in routine clinical use, therefore clinical management is, by necessity, focused on avoidance of the triggering allergens and effective rescue therapy for allergic reactions. When expert knowledge – which includes food-allergic individuals as well as healthcare, the food industry, research and policy-makers and regulators – is integrated effectively, and focused on solving problems, it can yield significant innovation.