For thousands of years, yeast has been one of humanity’s most beneficial biological tools. Through its work in the fermentation of baked goods, beer, wine and spirits, it is no exaggeration to say that the microscopic yeast has an outsized role in supporting the very development of human civilisation.
By John Husnik PhD, CSO and co-CEO of Renaissance BioScience Corp
The domestication of yeast has led to impressive advances, particularly in recent decades as researchers garnered a rising amount of knowledge, resulting in technologies that can be used to harness and manipulate yeast to perform some truly amazing feats.
Yeast’s potential is set to rise even further in the years ahead. Today, yeast can facilitate the creation of biofuels and biopesticides, aid in the delivery of oral vaccines, and boost immune support, among many other developing applications. The food and beverage industry continues to be one of the greatest beneficiaries of yeast’s capabilities, solving a variety of challenges such as enhancing flavours, removing anti-nutritional components, valorising waste products and improving or optimising food processing efficiencies.
Two impressive recent advances in food and beverage manufacturing illustrate how non-GMO yeast can be used to solve many pressing food industry problems. First, today’s “smarter” yeast can reduce the presence of the disquieting carcinogen and neurotoxin acrylamide in many snacks and other foods. Second, yeast is being deployed to reduce the off-aromas and unappealing tastes that have hindered product diversification and widespread consumer acceptance of plant-based proteins.
Reducing acrylamide in foods — an urgent challenge
Acrylamide, a carcinogen and neurotoxin, is found in thousands of commonly consumed manufactured foods, including snacks, baked goods and fried foods. Numerous reports have found acrylamide in many brand-name foods in several Asian countries, Europe, and North America. Importantly, acrylamide is not added to foods but develops naturally during processing — that is, when food is heated by frying, baking, roasting or toasting, to a temperature above 120°C or over. The longer a product is heated, the more acrylamide forms and accumulates posing a significant public health threat.
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