Although unusual in adults, egg allergies are among the leading food allergies in infants and children. These allergies can cause severe stomach aches, and rashes. In extremely rare cases, death may occur. Researchers have tried to reduce allergens in eggs, especially the pasteurised egg product (consisting of shelled eggs) widely used in the food industry but, until now those efforts have been largely unsuccessful.

However, chemists in Germany and Switzerland have developed a process that exposes raw eggs to a combination of high heat and enzymes to break down their main allergens. The researchers then tested their reduced-allergen egg against blood serum collected from people with egg allergies.

The modified egg product was 100 times less allergenic than raw egg and does not, apparently, significantly affect flavour and texture when used in products.

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First published in July 2008

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