Making light of food allergies

Researchers in Spain are taking steps towards ‘allergy-free’ food, by treating allergy-inducing proteins with a pulsed light treatment that makes them easier to digest.

The scientists at the University of Granada and the AZTI-Tecnalia Food Research Institute studied the protein ß-lactoglobulin, which acts as an excellent emulsifier in milk and other food products but has a compact structure that defies easy digestion. 

This article provides a link to coverage by Chemistry World