Company Says It Is Getting Closer To Commercialization Stage For AR Yeast

Canadian yeast researcher Functional Technologies Corp. says it is getting closer to commercializing a variety of yeast that reduces the levels of the carcinogen acrylamide formed when starchy carbohydrate-rich foods such as bread, potato chips and cookies are baked, fried or toasted. Acrylamide-reducing (AR) yeast rapidly breaks down the precursor asparagine into safe compounds before cooking. Several food ingredient companies are testing the AR yeast in baked products. FTC said it is likely that it will partner with at least one producer to speed the commercial launch of the technology. The application of AR yeast technology in the processed potato industry would be lucrative, because that industry uses half the world’s annual production of 315 million tons of potatoes. Cookies, baked snacks and breaded products offer other market opportunities.