Renaissance Ingredients’ testing sees 70 per cent acrylamide reduction in fried potato products

A laboratory-scale analysis of Renaissance Ingredients’ acrylamide-reducing (AR) baker’s yeast showed an average 70 per cent reduction in the presence of the carcinogen acrylamide in fried potato products. The reduction was observed after a simple application of the AR yeast in a water solution during the raw potato processing phase, leading the company to believe that it can reach up to a 95 per cent reduction in potato chips, fries and other foods. More