03 Nov 2015 --- Renaissance Ingredients Inc. is pleased to release the results of an in-house, laboratory-scale analysis of the efficacy of its non-GMO acrylamide-reducing (AR) baker’s yeast for applications in the global potato products market. The results showed an average 70% reduction in the presence of the carcinogen acrylamide in fried potato products after a simple application of the AR yeast in a water solution during the raw potato processing phase.
