Acrylamide-reducing yeast technology being commercialised
Renaissance BioScience’s non-GMO acrylamide-reducing yeast enzyme Acryleast will be available to food and beverage manufacturers from Kerry Taste & Nutrition Europe from next year.
Acryleast is suitable for use in a range food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee, infant food and more, where it is claimed the enzyme will reduce acrylamide by up to 90%. This clean-label, effective and versatile solution has no or minimal changes to manufacturing processes and no impact on flavour, aroma and texture.
This licence agreement is quite timely given new EU acrylamide regulations, which came into effect in April 2018, and California’s Proposition 65, which requires “potentially harmful” warning labels relating to acrylamide (on food and beverage packaging or in food outlets).
Kerry is adding the enzyme to its clean-label product range.
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