Biotechnology can be used to reduce allergenicity. Much attention has been focused on the possibility that modification of foods through recombinant DNA technology could unintentionally introduce new allergens but developers and regulators take steps to assess allergenicity of novel proteins. However it is also possible to reduce allergenicity of foods by determining which proteins are responsible for the allergic reaction and then to alter them so that they no longer trigger an immune response in sensitive individuals. While it may not be possible to alter all of the allergenic proteins in some foods, there is potential to open up a whole new range of foods for those who cannot consume them now.