Company seeks partners for acrylamide reduction
BakingBusiness.com, March 16, 2010
by Jeff Gelski

VANCOUVER, B.C. — Functional Technologies Corp. has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide, which the World Health Organization views as probably carcinogenic to humans. The Vancouver-based company now seeks to partner with companies in the yeast and food processing/manufacturing industries to accelerate product development and commercialization of its proprietary yeast strain product.

“Acrylamide is a high priority among consumers, the food industry and health regulators around the world,” said Garth Greenham, president and chief operating officer of Functional Technologies. “Preliminary lab testing is positive, and we’re very excited to utilize yeast, with its long history of use and familiarity in the food industry, to help resolve this important health concern.”