Acryleast Pro is twice as effective in reducing acrylamide at lower doses than the original product. 

Renaissance’s non-GMO acrylamide-reducing yeast is a proven commercially available clean-label ingredient that reduces the formation of the carcinogen acrylamide in many common cooked foods, including biscuits, chips, crackers, bread, cereals, and many other everyday foods and snacks.

Kerry, the Taste & Nutrition company, is pleased to announce that its Acryleast acrylamide-reducing yeast has received “organic suitable” status in the European Union.

Acrylamide is fast becoming a big concern for the food industry, due to the growing body of evidence of its role as a potential carcinogen.

Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living, has published a new report in its Global Insights Series which indicates that consumers are still largely unaware of acrylamide—but those who do know something about acrylamide, know enough to be concerned.

Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living, has introduced PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

The U.S. Food and Drug Administration (FDA) issues draft guidance for the food industry to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods.

The U.S. Food and Drug Administration (FDA) issues draft guidance for the food industry to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods.