Peanut allergies are one of the most lethal food allergies and now researchers have developed a patented process that reduces peanut allergens by up to 98 percent, according to a report.
North Carolina's Agricultural and Technical State University scientists say they have found a new way to create peanuts which people with peanut allergies may eat. The new process reduces them by soaking de-shelled and roasted peanuts in a solution of food-grade enzymes.
The treated peanuts are made to look and taste like regular roasted peanuts, and they are not genetically modified.
"This is one of the best technologies in the food and nutrition space we have seen," said Johnny Rodrigues, Chief Commercialization Officer of Xemerge, in a press release. "It checks all the boxes: non-GMO, patented, human clinical data, does not change physical characteristics of the peanut along with maintaining the nutrition and functionality needed, ready for industry integration from processing and manufacturing to consumer products."
According to the news release, this process was developed by Dr. Jianmei Yu, a food and nutrition researcher in the School of Agriculture and Environmental Sciences, department of family and consumer sciences, and two former A&T faculty members, Dr. Mohamed Ahmedna and Dr. Ipek Goktepe.
"Treated peanuts can be used as whole peanuts, in pieces or as flour to make foods containing peanuts safer for many people who are allergic," said lead researcher Jianmei Yu in a statement.
According to Food Allergy Research and Education, every three minutes, a food allergy reaction sends someone to the emergency department - that's approximately more than 200,000 emergency department visits per year.
