The Kerry Acryleast Pro has been announced as an advanced new take on the brand's original acrylamide-reducing, non-GMO yeast that's rated to be even more powerful for use in smaller doses.
The yeast is the only organic-suitable baker's yeast that will work to reduce the amount of acrylamide in the food by up to 90%. The product is capable of achieving 2.2-times more enzymatic activity when compared to the original version, which positions it perfectly as an effective, cost-efficient option to use in lower doses.
Business Development Director Enzymes North America Daniel Mendoza spoke on the new Kerry Acryleast Pro saying, "Acryleast Pro is now the best, most consistent solution to address this important food industry safety problem without disrupting either the manufacturing process or the ability to offer a clean label. We look forward to partnering with our customer to create new, great-tasting products using this technology.”
Key Themes Behind This Trend
- Acrylamide Reduction
- The trend of reducing acrylamide levels in food products using advanced yeast products such as the Kerry Acryleast Pro.
- Organic-suitable Solutions
- The trend of developing organic-suitable solutions for addressing food safety issues, like the Kerry Acryleast Pro.
- Cost-efficient Enzymatic Activity
- The trend of maximizing enzymatic activity while minimizing costs in new yeast products like the Kerry Acryleast Pro.
Where This Applies
- Food Processing
- Food processing companies can utilize acrylamide-reducing yeast products like Kerry Acryleast Pro to improve the safety and healthfulness of their product lines.
- Organic Foods
- The development of organic-suitable yeast solutions like the Kerry Acryleast Pro presents an innovation opportunity for organic food producers looking to address acrylamide concerns while maintaining clean labels.
- Baking & Baker's Yeast
- The trend of developing more powerful and cost-efficient yeast solutions like the Kerry Acryleast Pro can disrupt the baking and baker's yeast industries by enabling manufacturers to produce safer and healthier baked goods at scale and with greater cost-efficiency.
