VANCOUVER, British Columbia—The development of a third generation proprietary acrylamide-preventing (AP) yeast platform, from Functional Technologies, enables the yeast capacity to degrade asparagine, the rate-limiting precursor to acrylamide, to be accelerated and elevated.
In laboratory and simulated commercial conditions, this third generation enhancement is capable of yielding considerably improved rates of asparagine reduction (i.e., more than 95% reduction) in various products tested, including in commercial materials used to produce non-bread related food products. This level of reduction was achieved in various timeframes, from short up to pre-specified time periods, depending on conditions employed (e.g., yeast inoculation rates). Notably, studies have demonstrated that with the use of this third generation AP technology, desired levels of asparagine reduction can be reliably achieved within end-user defined parameters and protocols. Such results can be attained within the first or second level of efficacy testing and protocol optimization. Compared to the first generation AP yeast technology, this latest achievement represents a significant advancement with respect to the timing and inoculation rates required to attain superior asparagine-reduction rates.
Functional Technologies’ third generation AP technology provide a rapid and effective reduction of acrylamide, while adoption and integration into an end-user’s pre-specified food production or processing protocols should be relatively seamless. As well, these yeasts have demonstrated the capacity for flexible adoption, such that the conditions associated with their application can be optimized to suit the end-user’s requirements while maintaining effectiveness. The combined exceptional product performance and capability to optimize this performance to adapt to production requirements reflects the body of yeast and product development knowledge that Functional Technologies’ scientists have amassed.
“Functional Technologies’ ability to continuously improve on existing technologies speaks to the strength of the company’s core yeast competencies, while the results obtained with this latest technology advancement points to the increasing viability for our acrylamide-mitigating platform to meet strict production requirements," said Howard Louie, chairman and CEO of Functional Technologies. “These qualities are important in maintaining or even improving the company’s position with existing and future food industry thought leaders or collaborating companies, in the joint development and potential commercialization of Functional Technologies’ acrylamide-preventing yeasts."
