Acrylamide-reducing baker’s yeast set for patent

15 July, 2015

A Canada-based global ingredients company has developed a non-GMO acrylamide-reducing (AR) baker’s yeast.

Renaissance BioScience claims the yeast naturally reduces acrylamide by up to 95% in food produce, by breaking down the precursor to the compound asparagine.

A provisional application to the US Patent and Trademark Office has been made, so the product can be patented.

The yeast can be used as a replacement for conventional baker’s yeast, as well as in foods that don’t normally contain yeast.

Renaissance Ingredients president Dr Matthew Dahabieh said: “Our AR yeast is an important step towards solving the global health concerns posed by dietary acrylamide. Our testing, both in-house and with commercial partners, demonstrates that AR yeast reduces acrylamide by up to 95% in a variety of foods.”

Acrylamide is a World Health Organization Group 2A carcinogen that has been shown to be harmful in a variety of laboratory animal studies. In 2002, acrylamide was identified in a range of common foods, including bread, toast, potato chips, fries, cereals, and coffee.

“Our in-house studies highlight the versatility and efficacy of our AR yeast in reducing acrylamide not only in baked goods and toast, but also in potato products, snack foods, cereal products and coffee. We are now looking to demonstrate this efficacy in pilot-scale trials by working closely with interested industry partners,” Dahabieh added.





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