"Low-allergy" peanuts could reduce risk of allergic reaction

Researchers at the U.S. Department of Agriculture are developing a peanut that could lessen the danger of eating out for consumers with nut allergies. The peanuts, which are not genetically modified, would need to be eaten in much greater quantities to cause an allergic reaction.

View Full Article in:

Independent (London) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA