Renaissance BioScience, a subsidiary of Renaissance Ingredients, has filed a provisional application for patent of its non-GMO acrylamide-reducing (AR) baker’s yeast.
The move follows over 20 years of company's research in the development of baker's yeast strains that naturally reduce acrylamide by up to 95% in different food products by degrading the precursor compound asparagine.
Though acrylamide is not added to foods, it is produced naturally from the amino acid asparagine when foods such as bread, toast, potato chips, fries, cereals, and coffee are heated above 120 °C during baking, roasting, or frying.
Several laboratory animal studies have found acrylamide to be mutagenic and neurotoxic.
The AR yeast strains with an accelerated natural ability to consume asparagine are capable of reducing acrylamide.
These can replace conventional baker's yeast in baked goods where yeast is used as an ingredient, with no disruption to the baking process.
Renaissance Ingredients president Dr. Matthew Dahabieh said: "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."
