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Renaissance Ingredients’ Testing sees 70 per cent Acrylamide Reduction in Fried Potato Products

A laboratory-scale analysis of Renaissance Ingredients’ acrylamide-reducing (AR) baker’s yeast showed an average 70 per cent reduction in the presence of carcinogen acrylamide in fried potato products.

The reduction was observed after a simple application of the AR yeast in a water solution during the raw potato processing phase, leading the company to believe that it can reach up to a 95 per cent reduction in potato chips, fries and other foods.

Renaissance Ingredients’ President, Dr Matthew Dahabieh said “These results confirm the ability of our AR yeast to substantially and easily reduce acrylamide in French fries and potato chips, simply by soaking raw or precooked potatoes in an AR yeast and water solution for just a few minutes.”

Dahabieh was confident that industry partners would wish to collaborate with the company to apply the yeast to a variety of potato products in order to deliver significant reductions in acrylamide.

In 2002, acrylamide was identified in a range of common foods, including potato chips, fries, bread, toast, cereal, and coffee.

 Acrylamide is not added to food, but forms naturally from the amino acid asparagine when foods are heated above 120°C (e.g., during baking, roasting, or frying).

AR yeast strains are similar to traditional baker’s yeast that consumes amino acids at an accelerated rate, effectively allowing the yeast to be used in foods that do not usually include it as an ingredient.

The company observed an 80 per cent AR reduction in white and whole wheat bread/toast –with no major changes made to the bread-making or baking processes other than using AR yeast to replace conventional yeast. 

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