June 30/Vancouver/Marketwire -- Functional Technologies Corp announced initial test results for bread made with its acrylamide-preventing yeast demonstrated reductions of acrylamide of approximately 90%, when compared to bread made with standard commercial baker's yeast. Earlier this year, the company announced it had developed and applied for patents on a new solution that harnessed yeast's natural ability to prevent acrylamide, a known carcinogen formed when starchy foods are baked, fried or toasted. The company claims this patent-pending technology has the potential to alleviate a well-recognized and important food safety issue across a variety of widely consumed foods, including baked goods, French fries, potato chips, cookies, crackers and baked snacks.
"The results thus far are very positive and should be well received by the baking industry, an industry that is already seeking and testing ways to reduce acrylamide," said Garth Greenham, president and COO of Functional Technologies. "We will be providing regular updates on the development of this novel technology over the coming months. We anticipate widespread acceptance given yeast's long history of use in the food industry, its cost-effectiveness and with respect to baking applications, its ease of substitution."