Renaissance Ingredients' Testing of its Non-GMO Acrylamide-Reducing Baker's Yeast Shows 80% Acrylamide Reduction in Bread and Toast

Vancouver, British Columbia (ots/PRNewswire) - Renaissance
Ingredients Inc. is pleased to release the results of an in-house,
laboratory-scale trial of the efficacy of its non-GMO
acrylamide-reducing (AR) baker's yeast for applications in the global
bread and baked goods market. In this test, using AR baker's yeast
instead of conventional baker's yeast reduced the acrylamide in white
and whole wheat bread and toast by an average of 80%.

This reduction was observed in untoasted bread, as well as across
three degrees of toasting (light, medium and dark), which can
increase acrylamide levels by up to ten times the amount in the
untoasted bread. In most cases, the acrylamide level in the toasted
bread made with the AR yeast was equal to the acrylamide level in the
untoasted bread made with the conventional yeast. Importantly, no
changes to the bread-making or baking processes-other than the use of
AR yeast in place of conventional yeast-were required in order to
achieve these reductions.

"These results confirm the efficacy, simplicity and seamlessness of
using our AR yeast in all varieties of baked goods," said Renaissance
Ingredients' president, Dr. Matthew Dahabieh. "We are also
exceptionally pleased with the consistency exhibited by our AR yeast
in reducing acrylamide across all levels of toasting. Essentially,
our AR yeast eliminates the significant potential acrylamide that can
be formed by end-consumer toasting of bread."

Renaissance's AR yeast strains are traditional baker's yeast with an
accelerated natural ability to consume asparagine, the precursor of
acrylamide found naturally in many foods. In baking, AR yeast can
seamlessly replace conventional baker's yeast without disrupting the
baking process.

"Our in-house studies highlight the seamless efficacy of our AR yeast
in reducing acrylamide in baked goods and toast. We are now looking
to demonstrate this efficacy in pilot-scale trials by working closely
with additional interested industry partners," adds Dahabieh.

About Renaissance Ingredients Inc. 

Renaissance Ingredients is an applied life sciences company that
develops and commercializes AR yeast for the global food
manufacturing industry for foods such as bread, baked goods, savory
snack foods, cereal products, coffee, and potato products such as
potato chips and French fries.

More information: 
Dave Reichert 
Renaissance Ingredients Inc. 
Vancouver, Canada 
+01-604-822-6499 
[email protected]  
http://www.renaissanceingredients.com 

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