Researchers from North Carolina Agricultural and Technical State University have developed a treatment with funding from the U.S. Department of Agriculture that they claim make peanut consumption safe for people who are allergic. However, a Canadian immunology expert says that more testing is required to determine the effectiveness of the treatment.
The treatment requires soaking roasted peanuts in a food-based “enzymatic solution.” According to the researchers, it yields peanuts that look and taste the same as regular roasted peanuts. However, this method does not involve chemicals or irradiation unlike other methods of removing allergens.
The researchers are close to bringing the products to market. The university has signed a licensing agreement with Xemerge, a company that commercializes emerging technologies in food and agriculture.
“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,” says Johnny Rodrigues, Xemerge chief commercialization officer in a statement.
