The population burden of food allergy appears to be increasing, but the causes and processes remain unknown. The goal of this study is to offer an overview of the current state of IgE food allergies, with an emphasis on recent developments. There are still significant disparities in food allergy measurements and classifications. Even recent research relies on food sensitization, self-reporting, or parental reporting as opposed to more rigorous assessments. In certain nations, population-based sampling techniques based on objective metrics are being implemented. According to this research, there are significant regional and ethnic variations in food sensitivity and allergy. Trans-cutaneous sensitization, notably in people with eczema or filaggrin mutations, as well as gut microbiota and genetics/epigenetics, have been proposed as possible mechanisms. Food allergy treatments are still limited, although progress is being made, and immunotherapy looks to be more successful than dietary restriction. Non-IgE food allergy research is still in its infancy. Despite the fact that food allergy is a complicated immune-mediated illness with multiple environmental/genetic/epigenetic risk factors, treatments are likely to be simple and cost-effective.