Core Viewpoint - The development of low-allergen milk powder by Nanchang University's food allergy innovation team aims to address the issue of milk allergies in infants, which has been a significant health concern in China due to the reliance on imported products [1][5]. Group 1: Milk Allergy Issue - Milk allergy is the most common allergic disease in infants, affecting those on various feeding methods, including breast milk and formula [2]. - Approximately 50% of children with milk allergies may develop tolerance by ages 5 to 6, but severe cases can persist into adulthood [2]. Group 2: Low-Allergen Milk Powder Development - The low-allergen milk powder is designed to retain essential nutrients while significantly reducing allergenic risks for sensitive infants [2][3]. - The main allergens in milk are proteins, particularly α-lactalbumin and β-lactoglobulin, which trigger allergic reactions in infants [2][3]. Group 3: Research and Technology - The research team has identified allergenic sites in milk proteins and selected specific proteases from over 100,000 serum samples to target these sites [4]. - The directed enzymatic hydrolysis technology allows for precise "desensitization" of milk proteins without compromising the flavor, enhancing digestibility for infants [4]. Group 4: Market Implications - The introduction of domestically produced low-allergen milk powder is expected to break the market monopoly of imported products, potentially lowering prices due to reduced transportation costs [5].