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[Read More...]
