Yeast tests demonstrate reduction in acrylamide by 90%

Phyterra Yeast, a division of Functional Technologies Corp, has announced initial test results for bread made with Acryleast, its acrylamide-preventing proprietary yeast.

It demonstrated acrylamide reductions of approximately 90%, when compared to bread made with standard commercial baker’s yeast.

Acrylamide is a Group 2A carcinogen formed when starchy foods are baked, fried or toasted.

Earlier this year, the company announced it had developed and applied for patents on a new technology that harnessed yeast's natural ability to prevent acrylamide, a known carcinogen formed when starchy foods are baked, fried or toasted.

This patent-pending technology has the potential to alleviate a well-recognized and important food safety issue across a variety of widely consumed foods including baked goods, French fries, potato chips, cookies, crackers and baked snacks.

“We will be providing regular updates on the development of this novel technology over the coming months. We anticipate widespread acceptance given yeast’s long history of use in the food industry, its cost-effectiveness and with respect to baking applications, its ease of substitution,” said Garth Greenham, president and COO of Functional Technologies.

Additional tests measured the levels of asparagine, the main precursor to acrylamide, remaining in bread dough after several industry-applicable time intervals.

After three hours, in replicate testing, dough inoculated with Acryleast showed a 99% reduction in asparagine versus an 18.5% reduction for the control dough - made using standard commercial bread yeast.

The data is consistent with, and supports, the reduction in acrylamide shown in the initial laboratory baking tests.

It is known that yeast consumes asparagine; Functional’s breakthrough science speeds up this process by rapidly breaking down asparagine into safe compounds prior to acrylamide formation.

Functional Technologies is currently in discussions with yeast production and food processing companies to accelerate development and commercialization of its acrylamide-reducing yeast solution.