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Yeast product will inhibit acrylamide in foods

March 17, 2010  By BakeryAndSnacks.com



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

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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


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