Functional Technologies Commences Confirmatory Food Trials in Starch-Based Foods for European Food Processor

These downstream food manufacturers represent many brand leaders in the processed food industries, and the Collaborator has established its global position over decades.

Nov 22 2011 --- Functional Technologies Corp. has commenced evaluation food trials for a leading European producer of intermediary starch-based food products including extruded snack food pellets, which are purchased and integrated by numerous downstream food manufacturers into a variety of other food products. These downstream food manufacturers represent many brand leaders in the processed food industries, and the Collaborator has established its global position over decades.

These trials are being conducted to confirm the efficacy of the Company’s proprietary acrylamide -preventing (AP) yeast technology in a variety of materials received from the Collaborator , used in non-bread related food applications. Functional Technologies’ recently announced third generation AP yeast technology will be employed, with the results expected to not only build on but also surpass the level of, and timing required for, efficacy that was previously attained in the products of another leading European food producer using the Company’s first generation technology. The determination of efficacy will be conducted under simulated commercial conditions and product manufacturing protocols specified by the Collaborator, in which yeast is both traditionally and non-traditionally employed. This provides Functional Technologies with valuable opportunities to optimize the conditions and parameters under which its proprietary AP yeast platform is most effective. The collaboration also illustrates the efforts and willingness of major global food producers to seek and adopt innovative acrylamide-mitigating strategies and solutions in their processing practices.

“Functional Technologies continues to generate validating commercial interest in its yeast platforms, endorsing the appeal of its acrylamide-preventing technologies as a potentially valuable strategy to mitigate the risk of this food contaminant,” said Howard Louie, CEO and chairman of Functional Technologies. “This collaboration also speaks to the opportunity for the Company’s proprietary yeasts to have critical impact in a wide range of food applications, which is enabled in part by the platform nature of our technologies in being able to address any number of yeast strains to suit the various needs of end-user food producers across multiple sectors.”