The number of people with life-threatening food allergies has been on the increase in recent years. The condition, called anapylaxis, can be caused by the smallest amounts of a food allergen.
Two of the more prevalent foods that can cause anaphylaxis are peanuts and eggs. Now, Swiss and German chemists have developed a technique to produce egg-derived food products with just 1% of the allergenic potential of normal eggs. Exposing raw egg to heat and enzymes breaks known allergens down into harmless by-products.
While the safety of this kind of product for people who are potentially anaphylactic is a long way from being assured, it will definitely allow people who have milder allergic responses to egg products to have their cake and eat it, too!
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