GREENSBORO, N.C. — N.C. A&T announced Tuesday a licensing deal with a Canadian company to commercialize a hypoallergenic peanut.
A&T researchers have developed a process that treats roasted peanuts with a food-grade enzyme, according to the Winston-Salem.
A&T said the process doesn’t change the look or taste of the peanuts.
Clinical trials have shown that the process reduces the presence of one peanut allergen to undetectable levels and a second by up to 98 percent.
The process was developed by three researchers: Jianmei Yu, a food and nutrition researcher in A&T’s School of Agriculture and Environmental Sciences; and Mohamed Ahmedna and Ipek Goktepe, former A&T faculty members who are now at Qatar University.
The research was funded by a U.S. Department of Agriculture grant.
A&T signed the deal with Xemerge, a Toronto company that brings emerging technologies in food and agriculture to market.
The company has an office at the south campus of the Gateway University Research Park on East Lee Street. The south campus also is home to the Joint School of Nanoscience and Nanoengineering.