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Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective

November 21, 2022
Kerry, the world’s leading taste and nutrition company, has announced that it had released Acryleast™ Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast™.
The Zeracryl solution is easy to use, both in industrial production and in the restaurant or at home.

Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries

August 16, 2018
The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.
Peeled Innate® Gen 2 Hibernate (Atlantic) potato, left, next to a conventional Snowden potato (Courtesy: J.R. Simplot Company)

Second Generation Innate® Potatoes Receive Approval in Canada

August 03, 2017
Health Canada and Canadian Food Inspection Agency (CFIA) have completed the food, feed, and environmental safety assessments of the J.R. Simplot Company’s second generation of Innate® potatoes. The authorizations enable the potatoes to be imported, planted, and sold in Canada.
Renaissance’s acrylamide-reducing yeast has shown promising results in large-scale industrial trials in baked goods and snack foods, as well as in lab scale tests in fries and coffee.

Orkla Food Ingredients signs licence agreement with Renaissance BioScience Corp. for Acrylamide-Reducing Yeast Technology

May 30, 2017
Orkla Food Ingredients, a subsidiary of Orkla ASA (OSE:ORK) has signed a license agreement with Renaissance BioScience Corp. to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets, starting in Q3 2017.
Florigo's new continuous potato chip fryer with opti-flow technology, the Conti-pro® PC 3

Florigo launches a new continuous potato chip fryer with opti-flow technology

October 26, 2016
Florigo (a tna subsidiary) has announced the launch of a new continuous potato chip fryer that features patented opti-flow® technology for improved frying performance, the Conti-pro® PC 3
Bakers Yeast (3D rendered illustration)

Acrylamide-Reducing Yeast achieves GRAS-status

May 19, 2016
Renaissance BioScience Corp. has announced that the Food and Drug Administration (FDA) has “no questions” in regards to Renaissance’s Generally Recognized as Safe (GRAS) notice for its non-GMO, acrylamide-reducing (AR) baker’s yeast strain (GRAS Notice No. GRN 000604).
Simplot’s Innate® Gen. 1 potatoes can be sold in the Canadian marketplace beginning in 2016. Simplot’s Innate® Gen. 1 potatoes have two benefits relevant to potato growers, processors and consumers: reduced bruising and black spots, and reduced aspa

Simplot's Innate Potato (First Generation) Receives Canadian Government Clearance

March 22, 2016
Health Canada and Canadian Food Inspection Agency (CFIA) have completed their respective food and feed safety assessments of the J.R. Simplot Company’s first generation of Innate® potatoes.
Consumers can reduce their intake of acrylamide by frying french fries to a light golden colour and by toasting bread to the lightest colour acceptable.

FDA issues final guidance on acrylamide

March 11, 2016
The US Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.
Heat and Control releases another Unitized Vacuum Fryer.
To get an impression of the size of this vacuum fryer, note the person in the right bottom corner of the picture (at the end of the article is a version of this picture you can enlarge)

Growing demand for Vacuum Fryer Technology in the Snack Industry

March 02, 2016
Heat and Control has helped a snack manufacturer take processing capabilities to a new level with another delivery of the
company’s innovative vacuum fryer technology, the Unitized Vacuum Fryer (UVF)
Saccharomyces cerevisiae cells (commonly known and used as baker's yeast) are here seen with DIC microscopy. Renaissance Ingredients has developed and selected special (non-GMO) strains of baker's yeast that are particularly capable to degrade asparagine,

Special Bakers Yeast shows potential to reduce acrylamide in potato products

November 03, 2015
Renaissance Ingredients Inc. shows the results of its in-house, laboratory-scale analysis of the efficacy of its non-GMO acrylamide-reducing baker’s yeast for applications in the potato industry.

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