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Acrylamide reduction in focus: Kerry and Renaissance BioScience launch non-GMO yeast ingredient
30 Jan 2019 (FoodIngredientsFirst) --- Acrylamide reduction in focus: Kerry and Renaissance BioScience launch non-GMO yeast ingredient
As acrylamide fast becomes a significant concern for the food industry, Kerry has partnered with Renaissance BioScience Corp to launch Acryleast, a targeted solution for acrylamide reduction. This new clean-label non-GMO yeast is rich in asparaginase enzyme, which can reduce acrylamide levels by up to 90 percent. Acryleast is applicable across a range of food and beverage products, including biscuits, crackers, French fries, potato chips, coffee and infant food.
Last month, FoodIngredientsFirst reported that Kerry and Renaissance BioScience would commercialize their acrylamide-reducing yeast enzyme ingredient, expected to commence in the first quarter of 2019.
This licensing agreement was timely given recent EU acrylamide regulations, which came into force in April 2018, marking the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products.