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Looking to expand your treatment options for patients with food allergies? The Tolerance Induction Program™ (TIP) offers a personalized, non-avoidance path to remission—helping patients eat freely and safely, even in severe or complex cases.
Whether you're exploring alternatives to avoidance or OIT, TIP is a powerful addition to your care toolkit. We are in-network with most major PPO insurance plans and offer flexible monthly payment options to make care more accessible. Contact us to learn how we can partner with you to change the future of food allergy treatment.
Call or Fax Us: 562-512-3640
Text: 562-205-8591
Email: physicianoutreach@foodallergyinstitute.com
Biosimilar Immunotherapy: A Non-Avoidance Approach
We study and leverage taxonomic relationships to identify and predict biosimilar proteins to treat a wide variety of food allergies. Biosimilar proteins are safe, non-allergenic proteins that have evolutionarily conserved structural components with an allergic protein but do not elicit a reaction.
The Tolerance Induction Program™ (TIP) reconditions the immune system to tolerate allergic proteins by introducing biosimilar foods, leading to a decrease in allergen-specific IgE, an increase in allergen-specific IgG4, and immune modulation (B cells and T cells) that, in many cases, eliminates food anaphylaxis.
Once a patient’s IgE levels have been decreased through biosimilar conditioning, patients will be introduced to increasing amounts of their allergen until true tolerance and remission are achieved. This safe and gradual approach significantly reduces the risk inherent to direct exposure. See our public reaction rates.
Immune System Mapping and Testing
All TIP patients undergo a skin prick test, basophil activation tests, and in-depth blood testing to capture a complete and accurate image of the immune system. Multiple testing methods help mitigate false positives.While a food challenge is the standard practice, TIP patients typically only challenge a food once their biomarkers indicate it is safe to do so.
Blood Testing
Food Allergy Institute operates its own diagnostic laboratory to ensure the highest level of accuracy and consistency in testing, which is essential for developing and maintaining highly individualized treatment plans in the Tolerance Induction Program.
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We conduct advanced component testing to identify specific proteins that trigger reactions, surpassing standard IgE blood tests. Customized for each patient, our precise methods detect subtle immune responses often missed by standard labs, reducing false results and unnecessary food restrictions. Additionally, all testing is overseen by immunology and allergy specialists, ensuring superior accuracy
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We use proprietary AI-driven models to analyze immune system patterns and predict potential reactions. Our data analysis goes beyond test results—it informs treatment and allows for real-time adjustments as patients progress through treatment.
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Unlike general labs, that process thousands of unrelated tests, our lab is dedicated exclusively to food allergy diagnostics. This specialization enables us to deliver faster, more precise results that seamlessly integrate directly into treatment planning.
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By conducting our own testing, we can track immune system changes over time and adapt treatment accordingly. Our in-house biobank stores and analyzes patient data, enabling comparisons against thousands of cases for more personalized recommendations. Furthermore, patient data allows us to study the biological mechanisms that drive remission, deepening our understanding of the disease state.
Safe, Precision Dosing
Over 90% of TIP treatment is completed at home in 8-12 week treatment cycles, during which patients will gradually up-dose foods and condition their immune system with biosimilar proteins in preparation for in-office food challenges. To ensure the highest level of dosing safety and accuracy, Food Allergy Institute’s in-house Food Laboratory manufactures, packs, and delivers 28 different allergen gummies to support TIP treatment.
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Our allergen gummies contain precise milligram amounts of 28 different plant proteins including peanuts, all tree nuts, and various seeds. The gummies eliminate the guesswork in micro-dosing and ensure safe, accurate, and convenient dosing every time. Each allergen gummy comes in a unique kid-friendly flavor. See our gummy key.
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Our in-house Food Lab continually researches and develops new products to enhance dosing safety and efficiency, including shelf-stable allergen tablets and maintenance bars, making remission maintenance more convenient.
Pantaleon: A Food Allergy EMR Driven By Machine Learning
Pantaleon’s proprietary machine-learning systems leverage patient diagnostic data and medical history to predict and generate an accurate, detailed allergen “Snapshot” and the optimal treatment plan—down to the milligram of food dosed—to achieve food allergy remission. The Snapshot visually represents the foods and proteins a child is allergic to and the severity of their allergy.
Watch the video below to learn more about Pantaleon.
Clinical Differentiation Between TIP and OIT
TIP offers a safer, more advanced, and personalized path to food freedom compared to OIT’s desensitization-based approach.
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TIP is designed to be safer, minimizing reaction risk through biosimilar protein conditioning and a data-driven, personalized approach. In contrast, OIT,—including Palforzia—carries a higher risk of reactions and gastrointestinal (GI) issues due to direct allergen exposure.2,3,4,5
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TIP aims for true remission, allowing patients to eat freely without ongoing maintenance, whereas OIT focuses on desensitization, requiring lifelong daily dosing to maintain tolerance.1
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TIP uses AI-driven immune profiling to customize treatment for each patient based on biomarkers, whereas OIT follows a standardized protocol for individual allergens.1
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TIP treats multiple food allergies simultaneously, while OIT typically targets one allergen at a time.1
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TIP relies on advanced diagnostics—such as IgE, IgG4, skin prick, and basophil activation tests—to track immune shifts, while OIT has limited ongoing immune monitoring.6,7
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TIP eliminates lifelong dosing and rest periods, allowing a more flexible lifestyle, whereas OIT requires strict daily dosing and activity restrictions.1
Key Statistics
Patient Profiles May Include:
- Patients with diagnosed food allergies, anaphylaxis, or those who carry an Epinephrine auto-injector (EAI)
- Patients with multiple IgE-mediated reactions but no anaphylaxis ( they may be carrying an EAI)
- Patients with level 1 or higher on RAST Panel to food
- Patients who need to be tested for food allergies
Download Patient Case Studies
Explore how TIP helps patients go from anaphylaxis to eating freely through example patient case studies. Click the images below to download our Peanut or Dairy case study.
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* This journey is provided for illustrative purposes only
Our Team
Shin Nagane is the Senior Food Scientist at Food Allergy Institute’s in-house Food Lab. Shin is responsible for the continuous improvement of Food Lab products and the development of innovative dosing methods. Currently, Nagane is researching and developing allergen dosing tablets (TIP Tarts) and a maintenance bar to support patients in maintaining remission.
Dr. Inderpal Randhawa is a leading clinical academic scientist with five board certifications in allergy, transplant immunology, pulmonology, pediatrics, and internal medicine.
Distressed watching parents suffer the loss of a child to fatal allergic reactions, he proposed to find groundbreaking solutions and change the status quo of food allergy treatment. His early experience in lung transplant immunology, coupled with his collaboration with national allergy and immunology specialists, led him to develop the safe, targeted solutions now offered through the Food Allergy Institute (FAI).
Dr. Tracy Clark oversees all clinical operations and staff at Food Allergy Institute's two Southern California locations. Since 2018, Dr. Clark has dedicated her career to helping food-allergic children at the Food Allergy Institute. She plays a pivotal role in maintaining our exemplary quality of care and enhancing the in-clinic patient experience.
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Christina Choi, Senior Provider Manager at the Food Allergy Institute, holds a Bachelor’s in Molecular Biology from Occidental College and a Master of Science in Physician Assistant Studies from Rocky Mountain University. Inspired by her brother’s experience with untreated food allergies, Christina is passionate about advancing food allergy care. With prior experience in pediatrics, she now leads clinic teams and is proud to be part of FAI’s groundbreaking work toward food freedom.es and want to see how far we can go.”
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Andrew Kang, Senior Provider Manager at the Food Allergy Institute, holds a Bachelor of Science in Biology from UC Irvine and a Master of Science in Physician Assistant Studies from California Baptist University. Originally from South Korea, Andrew joined FAI in 2020, inspired by its mission to treat food anaphylaxis through innovative care. In addition to his leadership in clinic, Andrew oversees FAI’s Command Center—a team of on-call providers who support patients in managing reactions and navigating TIP treatment questions. Known for his compassionate approach, Andrew is committed to helping families reach food freedom.
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Mia Loftus, a certified Nurse Practitioner from the University of Pennsylvania, began her career in pediatric pulmonary medicine at the Children’s Hospital of Philadelphia. Since joining the Food Allergy Institute in 2019, she has become a trusted member of the clinical team, providing compassionate guidance to families on their journey to food freedom. Mia also plays a key role in FAI’s Command Center, where she supports patients in managing reactions and answering treatment-related questions. She is driven by the opportunity to witness real, life-changing progress in the lives of TIP patients.
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Herman Sandhu is a founding member of the Food Allergy Institute and a key architect behind Pantaleon, the groundbreaking machine-learning software that powers the Tolerance Induction Program™ (TIP). Alongside his team of data scientists, Herman plays a crucial role in processing patient data and developing personalized treatment plans for all TIP patients. through the Food Allergy Institute (FAI).
Dr. Marsteller oversees one of the largest collections of food allergy bio-specimens at Food Allergy Institute's parent company, TPIRC. His research serves as the foundation of the Tolerance Induction Program™ (TIP). Through his work, Dr. Marsteller and his team have made significant strides in advancing treatment for food anaphylaxis and other rare diseases.
Anh Duong manages and maintains the research lab at Food Allergy Institute’s parent company, TPIRC. With over 25 years of experience in biological research, Duong conducts tests that contribute to Food Allergy Institute patient profiles. In addition to running experiments and analyzing data, he trains scientists, fellows, volunteers, technicians, and others interested in the lab’s work.
Shin Nagane is the Senior Food Scientist at Food Allergy Institute’s in-house Food Lab. Shin is responsible for the continuous improvement of Food Lab products and the development of innovative dosing methods. Currently, Nagane is researching and developing allergen dosing tablets (TIP Tarts) and a maintenance bar to support patients in maintaining remission.
Dr. Inderpal Randhawa is a leading clinical academic scientist with five board certifications in allergy, transplant immunology, pulmonology, pediatrics, and internal medicine.
Distressed watching parents suffer the loss of a child to fatal allergic reactions, he proposed to find groundbreaking solutions and change the status quo of food allergy treatment. His early experience in lung transplant immunology, coupled with his collaboration with national allergy and immunology specialists, led him to develop the safe, targeted solutions now offered through the Food Allergy Institute (FAI).
Dr. Tracy Clark oversees all clinical operations and staff at Food Allergy Institute's two Southern California locations. Since 2018, Dr. Clark has dedicated her career to helping food-allergic children at the Food Allergy Institute. She plays a pivotal role in maintaining our exemplary quality of care and enhancing the in-clinic patient experience.
Christina Choi, Senior Provider Manager at the Food Allergy Institute, holds a Bachelor’s in Molecular Biology from Occidental College and a Master of Science in Physician Assistant Studies from Rocky Mountain University. Inspired by her brother’s experience with untreated food allergies, Christina is passionate about advancing food allergy care. With prior experience in pediatrics, she now leads clinic teams and is proud to be part of FAI’s groundbreaking work toward food freedom.es and want to see how far we can go.”
Andrew Kang, Senior Provider Manager at the Food Allergy Institute, holds a Bachelor of Science in Biology from UC Irvine and a Master of Science in Physician Assistant Studies from California Baptist University. Originally from South Korea, Andrew joined FAI in 2020, inspired by its mission to treat food anaphylaxis through innovative care. In addition to his leadership in clinic, Andrew oversees FAI’s Command Center—a team of on-call providers who support patients in managing reactions and navigating TIP treatment questions. Known for his compassionate approach, Andrew is committed to helping families reach food freedom.
Mia Loftus, a certified Nurse Practitioner from the University of Pennsylvania, began her career in pediatric pulmonary medicine at the Children’s Hospital of Philadelphia. Since joining the Food Allergy Institute in 2019, she has become a trusted member of the clinical team, providing compassionate guidance to families on their journey to food freedom. Mia also plays a key role in FAI’s Command Center, where she supports patients in managing reactions and answering treatment-related questions. She is driven by the opportunity to witness real, life-changing progress in the lives of TIP patients.
Herman Sandhu is a founding member of the Food Allergy Institute and a key architect behind Pantaleon, the groundbreaking machine-learning software that powers the Tolerance Induction Program™ (TIP). Alongside his team of data scientists, Herman plays a crucial role in processing patient data and developing personalized treatment plans for all TIP patients. through the Food Allergy Institute (FAI).
Dr. Marsteller oversees one of the largest collections of food allergy bio-specimens at Food Allergy Institute's parent company, TPIRC. His research serves as the foundation of the Tolerance Induction Program™ (TIP). Through his work, Dr. Marsteller and his team have made significant strides in advancing treatment for food anaphylaxis and other rare diseases.
Anh Duong manages and maintains the research lab at Food Allergy Institute’s parent company, TPIRC. With over 25 years of experience in biological research, Duong conducts tests that contribute to Food Allergy Institute patient profiles. In addition to running experiments and analyzing data, he trains scientists, fellows, volunteers, technicians, and others interested in the lab’s work.
Shin Nagane is the Senior Food Scientist at Food Allergy Institute’s in-house Food Lab. Shin is responsible for the continuous improvement of Food Lab products and the development of innovative dosing methods. Currently, Nagane is researching and developing allergen dosing tablets (TIP Tarts) and a maintenance bar to support patients in maintaining remission.
Request More Information
For more information on the Tolerance Induction Program™ (TIP), fill out the form below to be contacted by one of our representatives. Learn how TIP has transformed the lives of thousands of severe food allergy patients across the world. Food Freedom begins here.
Sources:
1. American Academy of Allergy, Asthma & Immunology. (n.d.). The current state of oral immunotherapy. AAAAI. Retrieved February 19, 2025, from https://www.aaaai.org/tools-for-the-public/conditions-library/allergies/the-current-state-of-oral-immunotherapy
2. Grzeskowiak, L.E., Tao, B., Knight, E. et al. Adverse events associated with peanut oral immunotherapy in children – a systematic review and meta-analysis. Sci Rep 10, 659 (2020). https://doi.org/10.1038/s41598-019-56961-3
3. Leeds, S., Kuster, J. K., & Wang, J. (2022). A review of the safety of oral immunotherapy in clinical trial and real-world studies. Journal of food allergy, 4(2), 34–39. https://doi.org/10.2500/jfa.2022.4.220009
4. Chu, D. K., Wood, R. A., French, S., Fiocchi, A., Jordana, M., Waserman, S., Brożek, J. L., & Schünemann, H. J. (2019). Oral immunotherapy for peanut allergy (PACE): a systematic review and meta-analysis of efficacy and safety. Lancet (London, England), 393(10187), 2222–2232. https://doi.org/10.1016/S0140-6736(19)30420-9
5. Chaplin, S. (2021). Palforzia for desensitisation of peanut allergy in children. Prescriber, 32(6), 33-34. https://doi.org/10.1002/psb.1928
6. Ponce, M., & Berin, M. C. (2016). Markers of tolerance development to food allergens. Allergy, 71(11), 1393–1404. https://doi.org/10.1111/all.12953
7. Burks, A. W., Jones, S. M., Chung, Y., Sicherer, S., Wood, R. A., Henning, A. K., Lindblad, R., Stablein, D., & Sampson, H. A. (2018). Immune mechanisms of oral immunotherapy. Journal of Allergy and Clinical Immunology, 141(2), 491–498. https://doi.org/10.1016/j.jaci.2017.12.981