From Breakfast Plate to Snacking Late
Safer Foods, Naturally
Introducing Acrylamide-Reducing Yeast
Acrylamide: The Unwanted By-Product
Acrylamide is the unwanted but universal by-product of cooking foods containing asparagine, an amino acid that naturally present in carbohydrate-rich foods and coffee.
Because acrylamide is classified as a Group 2A carcinogen by the World Health Organization (WHO), regulatory agencies continue to view it as a problem and are developing new guidelines to decrease its levels in food products.Tell Me More
The Simple, Natural Solution
Yeast is the natural choice for effectively reducing acrylamide in food because it can seamlessly and economically replace traditional baker’s yeast in your food production process.How It Works