Platform Technology

Renaissance BioScience identifies microorganism traits that may be useful in a variety of industrial applications. After careful consideration, our team implements the ideal method to develop and commercialize our novel solutions to issues and challenges in a diverse range of products.

In the case of our acrylamide-reducing (AR) yeast, our scientists have identified and characterized yeast’s natural ability to consume asparagine (the precursor amino acid that converts to the carcinogen acrylamide when heated to temperatures over 120°C or 248°F) and then enhanced this natural ability to better match the time frames required by modern food manufacturing processes. The end benefit is that using our AR yeast reduces acrylamide formation by up to 95% without causing any disruption or delay in food production.

Similarly, the hydrogen sulfide-preventing trait found in our H2S-preventing wine and cider yeast strains (which was discovered by renowned researcher Dr. Linda Bisson of the University of California, Davis) has been developed through years of effort as our staff worked through the commercialization process using classical breeding (natural mating between different yeast strains) and selection for this valuable trait as the ideal method to bring these innovative wine and cider yeasts to market. 

We continue to develop new H2S-preventing strains not only for wine and cider, but also for beer and other yeast-fermented beverages. 

In addition to the food and beverage industries, our future research and development plans include identifying and developing solutions for a number of problems faced in the pharmaceutical and energy industries.