Issue Date: May 29, 2017
Solution advances for acrylamide problem
Orkla Food Ingredients has licensed yeast from Canada’s Renaissance BioScience that reduces acrylamide content in food. When starchy foods are heated to more than 120 °C, naturally occurring asparagine turns into acrylamide, a carcinogen. The yeast, when used in baking or as an additive, consumes asparagine, reducing acrylamide formation by up to 95%, Renaissance says. Orkla will market the yeast, which is not yet commercial, in Europe.
- Chemical & Engineering News
- ISSN 0009-2347
- Copyright © American Chemical Society