Yeast: The Next Generation

January 2012/Prepared Foods -- Functional Technologies Corp. recently reported the development of a 3rd generation of its proprietary, acrylamide-preventing (AP) yeast platform. In laboratory and simulated commercial conditions, this 3rd generation enhancement is capable of yielding considerably improved rates of asparagine reduction (i.e., more than 95% reduction) in various products tested, including in commercial materials used to produce non-bread related food products. This level of reduction was achieved in various timeframes, from short-up to pre-specified time periods, depending on conditions employed (e.g., yeast inoculation rates). Notably, studies have demonstrated that with the use of this 3rd generation AP technology, desired levels of asparagine reduction can be reliably achieved within end-user defined parameters and protocols. Such results can be attained within the first or second level of efficacy testing and protocol optimization. Compared to the 1st generation AP yeast technology, this latest achievement represents a significant advancement with respect to the timing and inoculation rates required to attain superior asparagine-reduction rates. The results obtained to date suggest that not only does Functional Technologies’ 3rd generation AP technology provide more rapid and effective reduction of acrylamide, but also adoption and integration into an end-user’s pre-specified food production or processing protocols should be relatively seamless. These yeasts have demonstrated the capacity for flexible adoption, such that the conditions associated with their application can be optimized to suit the end-user’s requirements while maintaining effectiveness. Functional Technologies Corp., www.functionaltechcorp.com