Yeast Technology May Reduce Acrylamide

March 22, 2010
/ Print / Reprints /
ShareMore
/ Text Size+

Functional Technologies Corp. has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide, a carcinogen formed in baked, toasted and fried foods.

Since 2002, acrylamide has emerged as a critical issue for producers of bread, cookies, crackers, breakfast cereal, French fries, potato chips and other food and beverages.

The Vancouver, B.C.-based company will be partnering with companies in the yeast and food processing/manufacturing industries to accelerate its proprietary yeast strain product development and commercialization. Preliminary discussions have already been initiated with some prospective partners. However, given the potential of the large volumes of yeast required for numerous applications, the company believes there is sufficient scope to work with multiple partners. 

The World Health Organization (WHO) categorizes acrylamide as a Group 2A carcinogen. Additionally, California health officials recently proposed that acrylamide be listed as a known reproductive toxicant, under Proposition 65, in addition to its inclusion as a carcinogen since 1990. Acrylamide also has been recently added to the candidate list for inclusion on the European Union’s Substances of Very High Concern (SVHC) following a unanimous decision by an expert EU health panel. Importantly, national food safety regulatory bodies and the food industry have been cooperating closely on approaches aimed at reducing acrylamide levels in processed foods.

“Acrylamide is a high-priority concern among consumers, the food industry and health regulators around the world,” says Garth Greenham, president and COO of Functional Technologies. “Preliminary lab testing is positive and we’re very excited to utilize yeast, with its long history of use and familiarity in the food industry, to help resolve this important health concern.”

Go to www.functionaltechcorp.com for more information.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

Table Of Contents Subscribe

What’s for breakfast?

What’s your favorite grain-based breakfast food?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon