From Breakfast Plate to Snacking Late

Safer Foods, Naturally

Introducing Acrylamide-Reducing Yeast

Acrylamide: The Unwanted By-Product

Acrylamide is the unwanted but universal by-product of cooking foods containing asparagine, an amino acid that naturally present in carbohydrate-rich foods and coffee.

Because acrylamide is classified as a Group 2A carcinogen by the World Health Organization (WHO), regulatory agencies continue to view it as a problem and are developing new guidelines to decrease its levels in food products.

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The Simple, Natural Solution

Yeast is the natural choice for effectively reducing acrylamide in food because it can seamlessly and economically replace traditional baker’s yeast in your food production process.

How It Works

Turn Down the Heat on Acrylamide

We'll work with you to integrate our yeast in a way that maximizes acrylamide-reduction while minimizing food product or process changes.

No yeast in your food production process? No problem.

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