Scientists in Germany and Switzerland have developed a processing method that has been found to reduce the allergen potential of eggs. The results of their research will shortly be published in The US Journal of Agriculture and Food Chemistry. The findings could greatly benefit food manufacturers, allowing for the production of safer and more specialised food products for egg allergy sufferers.

Using a nine-step process the researchers exposed raw eggs to a combination of high heat and enzymes to break down the main allergenic components. They then tested the processed egg product against blood serum collected from people known to have egg allergy.

The study reports the modified egg product is 100 times less allergenic than raw egg.

In addition, the scientists say that the modified egg does not significantly alter flavour and texture when used in various products.