Acryleast™ Product Benefits

  • Up to 90% acrylamide reduction in field trials with international partners (*)
  • No discernible difference in product integrity or taste (*)
  • Requires no change in product manufacturing process (*). Found to be stable and function favourably under various food processing criteria such as:
    • pH – robust with strains capable of growth in a range from less than pH 3 to greater than pH 8
    • Temperature - wide application range
    • Exposure & processing time - immediate asparagine degradation activity upon addition of Acryleast™, resulting in short contact times to reduce acrylamide levels
    • Osmotic stress - osmotolerant strains capable of growth at various sugar concentrations
  • Baker's yeast (S. cerevisiae) is a well-known natural processing aid to the food industry; acceptable to general consumers and brand-friendly
  • Acryleast™ utilizes baker's yeast's own natural attribute of consuming known acrylamide precursors asparagine and reducing sugars
  • Acryleast™ has a wide range of potential applications for acrylamide risked food products not currently using yeast
  • Acryleast™ is safe to handle and store
  • Acryleast™ can be a cost effective acrylamide solution versus other acrylamide-reducing solutions since baker's yeast is a comparatively well-established and reasonably priced food processing aid
  • Use of Acryleast™ reduces business and product risks associated with acrylamide

(*) trial uses in baked food products