Kerry’s new Acryleast™ Pro is twice as effective in reducing acrylamide at lower doses than the original product
November 28, 2022
This second generation of Acryleast, which is available in North America, is the only organic-suitable baker’s yeast that effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90%. It delivers 2.2 times more enzyme activity than the first-generation product, meaning that it is much more effective and cost efficient in lower doses.
Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.
Meiogenix and Lesaffre collaborate to improve industrial yeast strains’ performance
June 17, 2016
The PhoeniX technology developed by Meiogenix controls the process of natural meiotic recombination and generates efficiently non–GM recombined yeast cells particularly for industrial strains where meiosis is impeded.