"If you create peanuts that are safe to eat, it would be tremendous contribution to the food industry and to the general public."

A University of Florida food science researcher has come up with a way to reduce the allergy-causing proteins in peanuts, a development that could bring hope to the millions of people in the U.S. with peanut allergies.

Wade Yang, an assistant professor in food science and human nutrition with the UF Institute of Food and Agricultural Sciences, has successfully reduced the allergens in whole peanuts by about 80 percent, using the technique of bombarding them with pulsed ultraviolet light.

Read more at the Gainesville Sun.