N.C. university, food tech firm reach deal on process for hypoallergenic peanuts

06/16/2014 | FoodSafetyNews.com

A patented treatment that could reduce peanut allergens by as much as 98% is the subject of a licensing agreement between North Carolina Agricultural and Technical State University and Toronto-based Xemerge. The process, which was successful in human trials, involves soaking roasted peanuts in an enzymatic solution.

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