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Kerry introduces improved version of acrylamide-reducing yeast

Kerry has released Acryleast Pro, the advanced version of the company’s signature acrylamide-reducing  non-genetically modified yeast, Acryleast.

Available in North America, it is an organic-suitable baker’s yeast designed to effectively reduce the levels of acrylamide in a wide range of manufactured and organic food products by up to 90 per cent.

Acryleast Pro delivers more than twice the enzyme activity of the first-generation product, meaning that it is much more effective and cost efficient in lower doses, the company said in a press release.

It is an advanced yeast product that is clean label friendly. It has no impact on taste or texture, and is highly versatile, requiring little to no change in the manufacturing process. Acryleast Pro’s core applications include children’s biscuits (subject to regulations in the country of use) and snacks; baby food (subject to regulations in the country of use); crackers; breads such as toast, rolls and burger buns; fine bakery and crispbread; and soft tortillas, among many others.

It is now available to assist food manufacturers seeking to reduce the presence of acrylamide in many common food products consumed by both adults and children.

kerry.com