A team of researchers at McGill University has developed an approach that promises to reduce the potential for peanuts to cause allergic reactions.

According to the team, the method involves briefly treating peanuts with cold plasma, which is an ionically charged gas that causes chemical changes, thereby reducing their potential to trigger allergic reactions.

The team explains that this is due to the process causing changes to the protein structure, which is the part of the peanut that can cause an immune response. Additionally, the technology was also found to improve functional properties necessary for food manufacturing.

"It's clear this research benefits consumers with food allergies — it means they may have more food choices in the future," the team added "Importantly, this approach isn't limited to peanuts; it could also be applied to other allergens such as eggs, hazelnuts and more, potentially significantly reducing allergy risks across a wide range of foods."

An article detailing the approach, "Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein,” appears in the Journal of Future Foods.