Patent Pending for Non-GMO Acrylamide-Reducing Baker’s Yeast
Renaissance BioScience Corp.--with its wholly owned subsidiary Renaissance Ingredients Inc.--is pleased to announce the filing of a provisional application to the US Patent and Trademark Office for the patent of its non-GMO acrylamide-reducing (AR) baker’s yeast. The application protects the company’s work over the last 2 years in developing baker’s yeast strains (Saccharomyces cerevisiae) that naturally reduce acrylamide by up to 95 percent in a variety of food products by degrading the precursor compound asparagine.
“Our AR yeast is an important step towards solving the global health concerns posed by dietary acrylamide,” says Renaissance Ingredients president Matthew Dahabieh. “Our testing, both in-house and with commercial partners, demonstrates that AR yeast reduces acrylamide by up to 95 percent in a variety of foods.”