Kerry has released Acryleast Pro, the next iteration of Acryleast, the company’s signature acrylamide-reducing non-GMO yeast, available in North America. It effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90% and delivers 2.2 times more enzyme activity than the first-generation product, making it more effective and cost efficient in lower doses.

Acrylamide is a long-confirmed neurotoxin found to form in a large range of carbohydrate-rich foods that are heated and cooked (baked, fried, toasted, roasted, etc.) at temperatures above 120°C or 248°F.

Kerry’s latest solution is an advanced, clean-label friendly yeast product that has no impact on taste or texture and is highly versatile, requiring little to no change in the manufacturing process, according to the company. Acryleast Pro’s core applications include children’s biscuits and baby food (subject to regulation in the country of use); children’s snacks; crackers; breads such as toast, rolls and burger buns; fine bakery and crispbread; soft tortillas and more.

“Acryleast is already a proven, acrylamide-reducing clean label solution for food manufacturers, and the second-generation Acryleast Pro has now raised the bar even higher by being more than twice as powerful as the original product,” said Daniel Mendoza, business development director, enzymes, North America for Kerry.