Kerry and Renaissance BioScience commercialize acrylamide-reducing yeast enzyme ingredient
06 Dec 2018 (Food Ingredients First) --- Taste & Nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to supply the latter’s Acryleast, a non-GMO acrylamide-reducing yeast enzyme, to food and beverage manufacturers, expected to commence in the first quarter of 2019.
Acryleast is a natural, non-GMO yeast enzyme that reduces acrylamide by up to 90 percent in a range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee, infant food and more. This clean label and versatile solution is touted as having no or minimal changes to manufacturing processes and no impact on flavor, aroma and texture.
This license agreement is quite timely given new EU acrylamide regulations, which came into effect in April 2018, marking the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products.Back to all news