About Acryleast™
Acryleast™ is a baker's yeast (Saccharomyces cerevisiae) that has the natural ability to consume asparagine and prevent the formation of acrylamide in many processed foods, such as breads, crackers, biscuits, breakfast cereals, French fries and potato chips. Both in-house and independent commercial field testing confirm that Acryleast™ yeast inhibits the formation of acrylamide in bread and crackers by up to 90% with no discernible difference in product integrity or taste, and requires no changes in the industrial baking process. Acryleast™ yeast's proprietary acrylamide-preventing capability can be applied to any yeast strain. Acryleast™ is a proprietary product of Phyterra Yeast Inc.
To facilitate ease-of-use and integration, Acryleast™ acrylamide-preventing yeasts have been developed to enable seamless adoption in industrial food production processes as direct replacements for currently used baker's yeast strains. Acryleast™, derived from traditionally recognized baker's yeast, is a robust and safe food processing aid and ingredient that meets often stringent food safety requirements (eg. US FDA GRAS). It is also a cost-effective solution to the costs and risks associated with acrylamide in foods due to the relatively inexpensive nature of baker's yeast as a raw material.
Testing of Acryleast™ in baking of bread has shown acrylamide reductions of 90 percent with no discernible differences in quality and taste in the bread product and, importantly, no changes in the baking process. Phyterra's acrylamide-preventing yeasts have initially been well received in the baking and other processed food sectors: a collaboration partnership was signed in early 2011 with an undisclosed leading multinational corporation, and partnership and testing discussions with companies in a variety of food-related sectors are ongoing.
Field tests show 90% reduction in acrylamide in bread and crackers.
In-house testing demonstrates how quickly Acryleast™ breaks down asapargine in bread dough.
The result is a 90% reduction in the presence of acrylamide in the final baked bread.
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The final bread loaf baked using Acryleast™ baker's yeast (right) had no discernible difference in appearance, taste or quality from the bread baked with traditional baker's yeast (left).