date:May 08, 2019
is that baking and snack manufacturers are aware of the acrylamide challenge and are looking to find a solution. Were very heartened by the early response, he notes.
The clean-label, non-GMO yeast, is rich in asparaginase enzyme and has the ability to reduce acrylamide levels by up to 90 percent across a broad range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee and infant food.
Our early feedback in talking with numerous manufacturers around t