Kerry announces partnership to commercialize Renaissance acrylamide-reducing-yeast technology
By Food in Canada staffProcessing Business Operations Ingredients & Additives Bake & Snack Food
Taste & Nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to supply the latter’s Acryleast, a non-GMO acrylamide-reducing yeast enzyme, to food and beverage manufacturers, expected to commence in the first quarter of 2019.
Acryleast is a natural, non-GMO yeast enzyme that reduces acrylamide by up to 90 per cent in a range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee, infant food and more. This clean label and versatile solution is touted as having no or minimal changes to manufacturing processes and no impact on flavour, aroma and texture.
The Joint FAO/WHO Expert Committee on Food Additives has identified acrylamide as a potential carcinogen and many governments around the world are considering regulating levels in foods sold to consumers. Acrylamide is formed from naturally occurring components in certain foods when cooked at high temperatures, particularly baked and fried foods. Acrylamide is not present in foods prior to cooking, and is not added in any stage of food preparation.
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