Renaissance’s non-GMO acrylamide-reducing yeast is a proven, commercially available, clean-label ingredient that reduces the formation of the carcinogen acrylamide in many common cooked foods.
Acrylamide—a food contaminant—is pervasive in the food supply, found in literally thousands of food and beverage products consumed every day worldwide. And while it may not yet be widely recognized by the public, almost every person on the planet who eats cooked or manufactured food ingests acrylamide on a regular basis.
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018.
Today, the Food Standards Agency (FSA) launched a “Go for Gold” campaign aimed at helping consumers to understand how they can minimize exposure to acrylamide when cooking at home.
According to leaked documents, food safety officials in the EU have dropped legislation that was supposed to limit the use of acrylamide, an “extremely hazardous substance”, according to the U.S. Environmental Protection Agency, and a chemical that has been previously linked to cancer.
The U.S. Food and Drug Administration (FDA) has issued final guidance on how food manufacturers, processors, growers and operators can reduce levels of acrylamide--a chemical that the International Agency for Research on Cancer considers to be a human carcinogen--in food. The U.S. National Toxicology Program also believes acrylamide to be linked to cancer.
