Bakers Journal

Firm: Yeast product will inhibit acrylamide in foods

March 17, 2010  By

March 17, 2010 – Canadian yeast research and development company Functional
Technologies Corporations said it has developed, tested and filed
patent applications for a yeast technology that reduces the formation
of acrylamide, a carcinogen formed when starchy foods are baked, fried
or toasted. | READ MORE

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