Kerry launches non-GMO yeast for acrylamide reduction

New product is effective in reducing acrylamide levels by up to 90% with no impact on taste or texture

Photo credit Kerry Group

Kerry Taste & Nutrition, the global food company headquartered in Ireland, has announced the global launch of a non-GMO yeast as a natural solution for acrylamide reduction. The new product has been brought to market in partnership with Renaissance BioScience Corp.

Mike Woulfe, VP Business Development Enzymes at Kerry, commented: “For Kerry, it was essential to launch a solution that was clean label and non-GMO so that both producers and consumers could trust that acrylamide was being reduced consistently, and in the right way.

"We are delighted to partner with Renaissance, an innovative life science company. Their non-GMO approach to acrylamide reduction fits very well with our clean-label strategy."

Acrylamide is fast becoming a big concern for the food industry, due to the growing body of evidence of its role as a potential carcinogen.

Kerry has initially focused acryleast application analysis in the categories of baked goods, however, this is being expanded to snacks, processed potatoes and other categories, as the market for non-GMO acrylamide reduction solutions continues to gain traction.

Governments all over the world are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65).

Asparaginase enzyme

A clean-label, non-GMO yeast, Acryleast is rich in asparaginase enzyme, which has the ability to reduce acrylamide levels by up to 90% across a broad range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee and infant food.

Matthew May, Kerry’s Bakery Lead for Europe and Russia, said the company repeatedly tested Acryleast’s effectiveness in reducing acrylamide levels across a range of biscuit and cracker applications.

The testing involved Kerry's private laboratories and in scaled-up plant trials, where reductions of greater than 90% were achieved.

"Importantly, these trials also demonstrated no impact on taste or texture, confirming that Acryleast is a very effective and versatile solution for acrylamide reduction, that requires no or minimal changes to existing manufacturing processes," May enthused.

Versatile solution

Kerry said that extensive laboratory and sensory analyses have demonstrated that foods produced using Acryleast are comparable in appearance, aroma, flavour and texture to those produced without Acryleast.

Woulfe added: "It is a versatile solution that offers manufacturers an acrylamide reduction strategy that is much more effective than alternative approaches, which require them to fundamentally change their process e.g. lowering temperatures, processing time or changing raw ingredients.“

Dr Cormac O’Cleirigh, Chief Business Development Officer at Renaissance BioScience Corp, concurred, adding that Acryleast is offers peace of mind to customers. "Acryleast is the perfect natural and clean-label solution. Couple this with Kerry’s global scale and unmatched taste, applications and sensory expertise, and you have the recipe for long-term success.”

Kerry is rolling out Acryleast globally beginning today, with the exception of 11 markets as Orkla Food Ingredients has a license agreement with Renaissance BioScience Corp to promote its acrylamide-reducing yeast enzyme to the Nordic and Eastern European market.

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