The incredible, hypoallergenic egg: New process to help egg-allergy sufferers

People who suffer from egg allergies may soon be able to have their quiche and eat it too. Chemists in Germany and Switzerland report development of a new process that greatly reduces allergens in eggs and may lead to safer, more specialized food products for individuals with egg allergies. Their study is scheduled for the March 12 issue of ACS’ Journal of Agricultural and Food Chemistry.