New Technology to Reduce Acrylamide in Foods Developed

Functional Technologies Corporations has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide.

Acrylamide is a carcinogen formed when starchy foods are baked, fried or toasted.

The Canadian firm said the technology will metabolize asparagine faster than regular yeast and reduce its presence prior to the heating process.

Acrylamide has been found in products such as French fries, bread, cookies, baby food, breakfast cereals and potato chips.