Processing, fries, chips, Trends

Canada: Patent sought for non-GMO acrylamide-reducing baker’s yeast

Canadian company Renaissance BioScience Corp has filed a provisional application in the US for the patent of its non-GMO acrylamide-reducing (AR) baker’s yeast. The application protects the company’s work in developing baker’s yeast strains that naturally reduce acrylamide by up to 95% in a variety of food products, by degrading the precursor compound asparagine. Renaissance Ingredients says it has conducted numerous successful studies on the feasibility of using AR yeast in foods containing yeast extract, chemically leavened foods or foods exposed to soaking steps during processing. These foods include potato-based products such as potato chips and French fries, savoury snack foods, cereal products and coffee. More

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