Bakers Journal

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Yeast product will inhibit acrylamide in foods


March 17, 2010
By BakeryAndSnacks.com


EDITOR'S BLOG

Europain 2010
Bakers Journal editor Brian Hartz writes about the highlights of attending Europain 2010 in Paris.

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NEWS HIGHLIGHT

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Yeast product will inhibit acrylamide in foods
Canadian yeast research and development company Functional
Technologies Corporations said recently 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.


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