Functional Technologies Reports Growing Industry Interest for its Acrylamide-Preventing Yeasts

"We continue to experience a robust environment for resolving the acrylamide issue as evidenced by numerous new requests for testing and development of our proprietary AP yeast technology.

2 May 2012 --- Functional Technologies Corp. reports it has entered into new testing and development agreements and/or discussions for its acrylamide-preventing (AP), Acryleast yeasts, representing several new food segments and sectors.

"We continue to experience a robust environment for resolving the acrylamide issue as evidenced by numerous new requests for testing and development of our proprietary AP yeast technology. This expanding interest extends across different segments in the food industry and communities, from upstream food suppliers as well as end-user food producers that represent top tier, national and multinational food ingredient and producer companies in North America and Europe," said Howard Louie, Chief Business Development Officer of Functional Technologies.

New and potential collaborative partners have approached Functional Technologies seeking innovative strategies that mitigate acrylamide in numerous products, but with minimal impact on sensory attributes of the end-product and on cost considerations.

Testing and development collaborations are expected to mirror commercial protocols and applications, facilitating optimal production protocols, and yield new affirmative data in an increasing range of food sectors.

Included in recent inquiries to develop collaborative relationships for the evaluation of Acryleast(tm) yeasts, are more than 10 additional new food producers and suppliers that approached senior Company representatives at a recent global snack food conference considered to be the world's largest trade show devoted to the international snack food industry.

Mr. Louie added, "Our efforts to validate the effectiveness of our proprietary platform solution to prevent and mitigate acrylamide in a variety of food sectors, continues to generate strategically valuable relationships and results. With the new development agreements as well as the interest and requests for collaborations, we continue to be encouraged as we drive toward commercial adoption of our proprietary products."