Functional Technologies starts yeasts trials in non-bread, starch-based food

Functional Technologies Corp. has started evaluation food trials for a European producer of intermediary starch-based food products including extruded snack food pellets, which are purchased and integrated by numerous downstream food manufacturers into a variety of other food products.

The trials are being conducted to confirm the efficacy of the acrylamide-preventing (AP) yeast technology in a variety of materials received from the customer, used in non-bread related food applications.

Functional Technologies' recently announced third generation AP yeast technology will be employed, with the results expected to not only build on but also surpass the level of, and timing required for, efficacy that was previously attained in the products of another European food producer using the company's first generation technology.

The determination of efficacy will be conducted under simulated commercial conditions and product manufacturing protocols specified by the customer, in which yeast is both traditionally and non-traditionally employed.

This provides Functional Technologies with valuable opportunities to optimize the conditions and parameters under which its proprietary AP yeast platform is most effective.

The collaboration also illustrates the efforts and willingness of major global food producers to seek and adopt innovative acrylamide-mitigating strategies and solutions in their processing practices.