A team in the US has managed to remove or reduce key proteins thought to spark the allergy by mixing varieties. These nuts are not genetically modified but a product of conventional cross-breeding.

Work still needs to be done on whether the peanut missing these proteins will be able to produce naturally occurring seeds with the same reduced allergy potential but it is thought that consumption of these low allergy peanuts would mean that children would be less likely to become allergic to all peanuts in the first place.