Kerry launches non-GMO yeast as natural solution for acrylamide reduction

Acrylamide is fast becoming a big concern for the food industry, due to the growing body of evidence of its role as a potential carcinogen.

Acryleast™ is a new fully non-GMO solution for acrylamide reduction brought to market recently by Kerry, a leading taste and nutrition company, in partnership with Renaissance BioScience. It is a clean-label, non-GMO yeast, rich in asparaginase enzyme, which has the ability to reduce acrylamide levels by up to 90% across a broad range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee and infant food.

Governments all over the world are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65).

Mike Woulfe, VP business development enzymes at Kerry said, “For Kerry, it was essential to launch a solution that was clean label and non-GMO so that both producers and consumers could trust that acrylamide was being reduced consistently, and in the right way. We are delighted to partner with Renaissance, an innovative life science company. Their non-GMO approach to acrylamide reduction fits very well with our clean-label strategy.”

Kerry has initially focused Acryleast application analysis in the categories of baked goods; however this is being expanded to snacks, processed potatoes and other categories, as the market for non-GMO acrylamide reduction solutions continues to gain traction.

More information can be found at Kerry.com.

Source: Kerry

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