Our Solutions

Our acrylamide-reducing yeast greatly reduces the presence of
the carcinogen acrylamide in all yeast-fermented baked goods

Baked breads, crackers, and other yeast-leavened baked goods

Our acrylamide-reducing (AR) yeast can seamlessly replace traditional baking yeasts in all baking processes already using yeast as a food ingredient or processing aid. By consuming the acrylamide precursor, asparagine, in the ingredients prior to baking, our AR yeast reduces acrylamide by up to 95% in the final product with no change to the baking process.

Potato-based products

Depending on how the potato product is manufactured (whether it is a raw potato chip or slice or a mixed and extruded product), use of our AR yeast can significantly lower acrylamide in the final product. Contact us for more information on how our AR yeast solutions can be tailored to your unique product and process.  

Breakfast cereals

Breakfast cereals are often manufactured through a mixing and extruding process which is followed by baking or toasting. By incorporating our AR yeast in this process, significant reductions of acrylamide in the final product can be achieved. Contact us for more information on how our AR yeast solutions can be tailored to your unique product and process. 

Snack foods

Extruded snack foods such as crackers, savory snacks and other carbohydrate-based products that are pre-mixed and then extruded into shapes can also use AR yeast to reduce the acrylamide. Contact us for more information on how our AR yeast solutions can be tailored to your unique product and process. 

Coffee

Due to the roasting process, most forms of coffee have exceptionally high levels of acrylamide. Contact us for more information on how our AR yeast solutions can be tailored to your unique product and process.