acrylamide - Page 1 | Prepared Foods

Items Tagged with 'acrylamide'

ARTICLES

Kerry: Better Baking

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.

Kerry: Natural Solution

Kerry offers Non-GMO yeast as natural solution for acrylamide reduction

January 31, 2019

Governments worldwide are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65).

Omya: Natural Appeal

Omya using HiE to showcase high purity, natural calcium carbonates and specialty ingredients

October 10, 2018

Calcium enrichment of foods and beverages is an ongoing trend, which is bolstered by the world’s aging population and consumers looking to avoid health problems associated with calcium deficiency.

Yeast Fights Acrylamide

November 21, 2012

Functional Technologies Corp. said the FDA accepted research data for its proprietary acrylamide-preventing yeast to be generally regarded as safe (GRAS).

FSA: Acrylamide Levels Decreased in U.K. Baked Goods

April 19, 2012

Levels of acrylamide have decreased in retail soft bread and biscuit products, according to new research from the Food Standards Agency (FSA).

Yeast: The Next Generation

January 26, 2012

Functional Technologies Corp. recently reported the development of a 3rd generation of its proprietary, acrylamide-preventing (AP) yeast platform.

Safe International Flavors and Fried Foods

November 1, 2010

Manufacturers must be savvy about what flavor ingredients can be used in which countries. Good flavor also is important in fried foods, but acrylamide can be an issue. Both subjects were topics at Prepared Foods' 2009 R&D Applications Seminar-East.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.