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Renaissance Ingredients test shows acrylamide reduction

Renaissance Ingredients test shows acrylamide reduction

Renaissance Ingredients, Inc., Vancouver, B.C., has released the results of an in-house, laboratory-scale analysis of the efficacy of its non-G.M.O. acrylamide-reducing baker’s yeast for applications in the global potato products market. The results showed an average 70% reduction in the presence in the carcinogen acrylamide in fried potato products after a simple application of the acrylamide-reducing yeast in a water solution during the raw potato processing phase.