If you are among the millions of people with peanut allergies, there is good news for you. Researchers at North Carolina A&T State University have found a way to treat peanuts and reduce their allergens, ranging from 98 to 100 percent, without genetic modification.
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If you are among the millions of people affected by peanut allergies, there is good news for you. North Carolina A&T State University researchers have found a way to treat peanuts as well reduce their allergens, with a range of 98 to 100 percent, without genetic modification.
The process, explains the U.S. Department of Agriculture, consists of pretreating the shelled and skinless peanuts with a food enzyme, which reduces allergenic proteins. The treatment is effective not only with whole peanuts, but also with those cut into pieces or ground into flour. And it doesn't change the shape of the peanut or its nutritional value.
“This research is also important because peanuts can be a valuable addition to a healthy dietAdds Dr. Jan Singleton, of NIFA's Division of Food Safety. Peanuts are rich in vitamin E, riboflavin, iron, magnesium and copper.
The University has just signed patent licenses and an exclusive agreement with Toronto-based food technology company Xemerge to kick-start the process and bring hypoallergenic peanuts on store shelves in the near future.
"It is one of the most technologically advanced products in the food industry I have ever seen - he said Johnny Rodrigues, director of Xemerge - it is a non-organically modified compound, it does not change the characteristics and flavor of peanuts, it maintains their functionality and nutritional values, and we have data from clinical trials ".
In short, we will soon hear about the peanuts for allergy sufferers.
Roberta Ragni
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