Abstract: In recent years, the global incidence of food allergy has continued to rise, make it as an important public health issue. Probiotics, as active microorganisms with diverse functions related to immune regulation, intestinal homeostasis, and metabolic enhancement, have shown considerable potential in modulating host food allergy. Among the available delivery routes, food has become the primary vehicle for probiotic administration. Food-derived probiotics, supported by long-term human consumption, demonstrate reliable safety profile and have therefore received increasing attention. This study systematically summarizes the influence and their mechanisms of food-derived probiotics on food allergy from two aspects—in vitro fermentation and in vivo—provides a detailed discussion of the existing challenges and future development trends, to provide theoretical support for strategies employing probiotics to regulate food allergy.