Pennsylvania Patent of the Month – June 2022

Historically, it was considered good practice to not introduce an infant to common allergens – like peanuts – for fear of inducing an allergy. In 2015, the Learning Early About Peanut allergy (LEAP) study published data showing that you could reduce the rate of peanut allergy by 80% by feeding infants peanut protein regularly. Specifically, the results showed that the children who started eating peanut protein before one year of age and kept regularly eating peanut protein until 5 years of age, had less peanut allergy when compared to a group of children who did not eat peanut protein until age 5.

Following this revelation, more studies were conducted around other known allergens, like eggs, dairy milk, and so on. Unfortunately, these other foods are not as easy to incorporate into an infant’s diet. Eggs must be cooked, but the clumps may be a choking hazard for a baby. Lil Mixins, LLC has recently patented a method for incorporating known allergens into baby food in a safe and effective dose.

The company whips the allergenic food with a starchy ingredient (eg. rice flour, cassava flour, nut flour etc.) and then baked into a cake-like product. This baked product is then dried, removing nearly all the moisture content, and then ground into its own fine powder. The amount of allergen can be varied as needed depending on the age of the baby, the allergen type, and other parameters. It works with egg food products, dairy milk products, and various nut products. The powder can then be added into the baby’s regular food including pureed fruits, veggies, yogurts, and so on. 

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