Renaissance BioScience secures additional patents for acrylamide-reducing yeast technology

Published: 8-Nov-2023

Renaissance’s non-GMO acrylamide-reducing yeast is a clean-label ingredient that reduces the formation of acrylamide in many common foods, including chips, crackers, bread, cereals and many other everyday foods and snacks

Renaissance BioScience is pleased to announce that it has recently been granted patents for its non-GMO acrylamide-reducing yeast from regulatory authorities in Denmark, France, Great Britain, Italy, Sweden, Mexico, Ukraine and South Africa.

These patents join its portfolio of patents in ten other key markets, further strengthening the company’s intellectual property position.  

Renaissance’s CSO and Office of the CEO, Dr John Husnik, commented on the newly granted patents: “Acrylamide is a global public health concern, particularly for our children, who consume more than adults owing to their daily diet of many common foods that unfortunately contain this carcinogen and neurotoxin.” 

“We are pleased that our acrylamide-reducing yeast is finding acceptance and being commercialised by food manufacturers in markets all around the world to reduce the presence of this contaminant in their products."

"Receiving these additional patent grants is important to protect the use of our acrylamide-reducing yeast in many different and important food manufacturing applications.”

The fight against acrylamide 

Acylamide, a probable carcinogen and genotoxin and confirmed neurotoxin, forms naturally when carbohydrate-rich foods such as rice, grains and potatoes are cooked at temperatures above 120 °C (248 °F).

Prolonged acrylamide consumption is linked to the increased risk of neurological disorders, metabolic syndrome, cardiovascular disease and obesity. 

In addition, recent studies are showing links between acrylamide consumption and human neurological and neurodivergent mental health issues, including anxiety and depression.

Acrylamide was first discovered to be widespread in many different foods worldwide in the early 2000s and, since then, has prompted a number of regulatory bodies worldwide to increasingly regulate its presence in foods and beverages as a significant public health issue.  

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These increasing acrylamide regulations are leading manufacturers to search for a clean-label solution to reduce acrylamide in their products while maintaining the same quality and costs.  

The solution: acrylamide-reducing-yeast 

Renaissance created a non-GMO, organic suitable yeast, sold globally as Acryleast and Acryleast Pro, and as Acrylow in Scandinavia, which is used in standard manufacturing processes to naturally reduce acrylamide levels by up to 90%.

The products supplied by Renaissance’s partners, Kerry Group, a global leader in sustainable nutrition, and Orkla Food Ingredients, a leading supplier of branded consumer goods, allow food manufacturers to drastically reduce the acrylamide content of their products with minimal to no disruption on their operations. 

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