Yes, the Institute of Medicine (now known as the Health and Medicine Division of the National Acadamies) stated in 2011 that food proteins in vaccines such as ovalbumin (chicken egg), casamino acids (cow's milk derived) do cause food allergies.
Adverse Effects of Vaccines: Evidence and Causality, p. 65 (pdf p. 94):
Adverse events on our list thought to be due to IgE-mediated
Antigens in the vaccines that the committee is charged with reviewing do
not typically elicit an immediate hypersensitivity reaction (e.g.,
hepatitis B surface antigen, toxoids, gelatin, ovalbumin, casamino acids).
However, as will be discussed in subsequent chapters, the
above-mentioned antigens do occasionally induce IgE-mediated
sensitization in some individuals and subsequent hypersensitivity
reactions, including anaphylaxis.
For those who may not be familiar, here are the basics of allergy - a
two step process:
Sensitization: When exposure to an allergen (food protein) occurs for
the first time, there are no symptoms. Over a period of a few weeks, the
immune system develops antibodies specific to the allergen. The person
is now sensitized. In other words, the person has developed allergy to
the specific food item. "IgE-mediated sensitization", is the technical
description for development of allergy.
Elicitation: When a sensitized person is exposed to the same allergen
again, they develop an immediate reaction (usually within minutes). Also
called hypersensitivity reaction. This is called elicitation. A severe,
life-threatening case of elicitation is known as anaphylaxis.
So in simple English, the IOM committee has concluded that food proteins
such as gelatin, egg (ovalbumin) and milk (casamino acids are derived from
milk) that are present in vaccines, cause healthy non-allergic people to
develop allergies to those food items upon receiving the vaccine.
Further, they also reported in 2017 that there are numerous food proteins in vaccines and they are not regulated or labelled.
Allergens in Vaccines, Medications, and Dietary Supplements
Physicians and patients with food allergy must consider potential food
allergen exposures in vaccines, medications, and dietary supplement prod-
ucts (e.g., vitamins, probiotics), which are not regulated by labelling laws.
Also, excipients (i.e., substances added to medications to improve various
characteristics) may be food or derived from foods (Kelso, 2014). These
include milk proteins; soy derivatives; oils from sesame, peanut, fish or
soy; and beef or fish gelatin. The medications involved include vaccines;
anesthetics; and oral, topical, and injected medications. With perhaps the
exception of gelatin, reactions appear to be rare overall, likely because
little residual protein is included in the final preparation of these items. The specific risk for each medication is not known.
Vaccines also may contain food allergens, such as egg protein or gelatin."
In January 2017, the organisation was criticised for ignoring further evidence in an unpeer reviewed source by an unaffiliated individual, Vinu Arumugham: Professional Misconduct by NAM Committee on Food Allergy
Tetanus toxoids in the first dose of the tetanus vaccine caused sensitization (development of allergy to the toxoids). Allergic reactions were observed following the second dose of the vaccine.
The study thus revealed unexpectedly high rates of IgE responses to diphtheria and tetanus toxoids in a regular DT booster vaccination programme, which were associated to high rates of local side effects.
Repeated injection of egg containing vaccines produced egg allergy.
Gelatin containing vaccines caused the development of gelatin allergy.
An allergic (Th2) response to beta-lactoglobulin (a cow's milk protein) was observed following administration of vaccines containing cow's milk proteins. In other words, development of milk allergy was observed.
Tetanus and pertussis vaccines contain cow's milk proteins because they are used as growth media.
Once sensitized as above, the next cow's milk containing vaccine can cause an allergic reaction as described below:
Anti-hepatitis B surface antigen IgE antibodies were observed following HepB vaccine administration.
Basically, these illustrate that ANY protein injected can cause the development of allergy to that protein. The IOM listed all these proteins (antigens) as examples. This basic concept of injected proteins causing the development of allergy is of course more than a hundred years old and was described by Nobel Laureate Dr. Charles Richet.