date:Sep 10, 2012
n of baking, frying and toasting. The strains also offer 90% reductions in acrylamide in baked bread and products.
Acrylamide mitigation is an ongoing challenge for many food and beverage products. The introduction of this proprietary yeast offers a unique approach for reducing acrylamide and will help food and beverage manufacturers with the challenge, said Carlos Barroso, a senior global food industry veteran and a member of Functional Technologies' advisory board.