16 Oct 2015 --- Renaissance Ingredients Inc. is pleased to release the results of an in-house, laboratory-scale analysis of the efficacy of its acrylamide-reducing (AR) baker’s yeast for applications in the global bread and baked goods market. The company’s non-GMO AR baker’s yeast strains (Saccharomyces cerevisiae) have been found to reduce acrylamide by up to 95% in a variety of food products by degrading the precursor compound asparagine.
