Targeting the source of the immune response.
We are developing lymph-node–targeted immunotherapies for severe food allergies, with the goal of creating durable immune tolerance through a short course of treatment.
Explore our pipeline ↓Food allergy touches
millions of lives.
Approximately 33 million people in the United States live with at least one food allergy. The impact reaches beyond meals, shaping everyday choices for patients and families.
Source: Food Allergy Research & Education (FARE) ↗One approach.
Multiple food allergies.
Alpha-gal syndrome
Cause: A tick-bite–associated allergy to alpha-gal, a sugar found in mammalian meat and other products. In the U.S., it is most often linked to lone star tick bites.
U.S. burden: As many as 450,000 people may be affected; the true prevalence is unknown. Source: CDC.
Shellfish allergy
Cause: An allergic immune response to proteins found in crustaceans and mollusks.
U.S. adult prevalence: An estimated 2.9%, based on a national survey published in 2019. Source: 2019 study.
Peanut allergy
Cause: An allergic immune response to proteins in peanuts.
U.S. adult prevalence: An estimated 1.8%, based on a national survey published in 2019. Source: 2019 study.
Indication priorities are shown, not clinical development stages. All programs are investigational.
Retraining the immune
system at its source.
Our goal is to develop a targeted treatment that addresses the underlying allergic immune response.
Lymph nodes are key sites of immune education. Our intralymphatic immunotherapy approach is designed to deliver treatment directly to these sites, with the aim of changing how the immune system responds to a food allergen.
Targeted delivery
Deliver treatment to the lymph node, where immune cells coordinate their response.
Immune retraining
Seek to shift the response to a food allergen toward tolerance through targeted immune education.
Lasting benefit
Aim for durable immune tolerance following a short course of treatment.
These are development goals. Safety, efficacy, and durability in food allergy have not been established.