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New yeast can slash acrylamide levels: Kerry

A non-genetically modified organism (GMO) yeast that is claimed to reduce acrylamide levels by up to 90% in a wide range of food and drink products has been launched by Kerry Group.

A clean-label yeast with a high asparaginase enzyme content, Acyleast can be used in food and drink typically high in acrylamide, such as biscuits, cracker, french fries, potato crisps and coffee.

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