Yeast is more effective, cost-efficient versus first-generation product.
Kerry has announced that it had released Acryleast Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast. This second generation of Acryleast, which is available in North America, is the only organic-suitable baker’s yeast that effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90%. It delivers 2.2 times more enzyme activity than the first-generation product, meaning that it is much more effective and cost-efficient in lower doses.
Acrylamide is a long-confirmed neurotoxin found to form in a large range of carbohydrate-rich foods that are heated and cooked (baked, fried, toasted, roasted, etc.) at temperatures above 120°C or 248°F. Government food safety and health regulators worldwide are increasingly concerned about their citizens’ daily exposure to acrylamide in foods and are enacting more stringent benchmarks and allowable limits designed to reduce exposure by the general population to this neurotoxin and IARC Group 2A probable carcinogen.