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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[Read More...]

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