GREENSBORO, N.C. –Hypoallergenic peanuts, peanuts, peanut butter, and other products are one step closer to grocery stores. Tuesday, NC A&T signed an exclusive agreement with Xemerge, a Toronto-based firm that commercializes emerging technologies in food and agriculture.
According to a news release from the university, Xemerge, just opened an office at the Gateway University Research Park in Greensboro and Johnny Rodrigues, Chief Commercialization Officer, says it's one of the best technologies in food and nutrition space they've ever seen.
The process treats roasted peanuts, removed from the shell and skin, with food-grade enzymes commonly used in food processing. The treatment consists of soaking the peanuts in an enzymatic solution. Research funding was provided by the Agriculture and Food Research Initiative of the U.S. Department of Agriculture.
Rodrigues says the technology checks all boxes: non-GMO, patented, human clinical data, but does not change physical characteristics of the peanut.
The process was developed by Dr. Jianmei Yu, a food and nutrition researcher in the School of Agriculture and Environmental Sciences and two former A&T faculty members who are now at Qatar University.