Research company makes progress with acrylamide-reducing yeast technology

A world leader in innovative yeast research and development, announced that it has made considerable progress towards the commercialization of its patent-pending acrylamide-reducing (AR) yeast technology.

Acrylamide is a known Group 2A carcinogen (cancer-causing agent), and is formed in starchy carbohydrate-rich foods such as bread, potato chips and cookies when these widely consumed products are baked, fried or toasted.

Currently, several international food ingredient companies are in various stages of conducting tests to confirm the effectiveness of Functional Technologies’ proprietary AR yeast in baked products.

Based on results to date, the company considers the strategy to partner with at least one global producer to accelerate the commercialization of its AR yeast technology would be the most effective way to achieve the corporate objectives of its business model.

“The potential of an existing baking processing ingredient solving this serious health concern, not only in traditional yeast-fermented baked goods such as bread but also in potential new large markets like potato processing, has been a strong driver in opening partnership opportunities for the company,” said Howard Louie, chairman and CEO of Functional Technologies Corp.

“Securing the right partner one with both the resources and the commitment to deliver this important and relevant technology to various markets is the critical factor in our partnership decision.”

The processed potato industry, which includes French fries and potato chips, has been actively seeking and utilizing acrylamide mitigation approaches for some time, with limited success to date.