28 Jan 2021 --- Researchers from the Crop Science Society of America (CSSA) have found a way to make wheat and peanuts less allergenic. Their investigation also revealed how crop breeding techniques and genetic engineering can impact allergens. Using a technology called CRISPR, which stands for “clusters of regularly interspaced short palindromic repeats,” it is possible to make highly precise alterations to crop DNA and lower their allergenic properties. CSSA says the findings could have profound implications for the nutrition industry – particularly the gluten-free market.