AR yeast applications: baked goods, potato products, snack foods, and coffee
Renaissance Ingredients’ AR yeast strains are traditional baker’s yeast with an accelerated natural ability to consume asparagine, thereby reducing acrylamide. In baked goods where yeast has always been used as an ingredient, AR yeast can seamlessly replace conventional baker’s yeast with no disruption to the baking process. Importantly, AR yeast also can be used in foods in which yeast is not normally an ingredient. Renaissance Ingredients has conducted numerous successful studies on the feasibility of using AR yeast in novel ways for foods containing yeast extract, chemically leavened foods, or foods exposed to soaking steps during processing. These foods include potato-based products such as potato chips and French fries, savory snack foods, cereal products, and coffee.

“Our in-house studies highlight the versatility and efficacy of our AR yeast in reducing acrylamide not only in baked goods and toast, but also in potato products, snack foods, cereal products, and coffee. We are now looking to demonstrate this efficacy in pilot-scale trials by working closely with interested industry partners,” adds Dahabieh.