Functional Technologies Corp. plans to collaborate with Phyterra Yeast to develop and commercialize Acryleast acrylamide-preventing yeast technology for the processed potato industry. Applications include potato chips, french fries and similar products. Testing in Europe demonstrated more than a 90% reduction of acrylamide in baked foods and snacks. Acryleast accelerates the natural ability of yeast to consume asparagine, thus preventing formation of acrylamide during processing of baked foods and potato products. Canada’s Atlantic Innovation Fund awarded a $2.5 million grant to support this fast-track project.
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