Baking&Snack - December 2016 - 53

processes. Heat in excess of 120°C
(248°F) can trigger formation of acrylamides from the amino acid asparagine
present in many proteins. Acrylamide is
a World Health Organization Group IIA
carcinogen shown to be mutagenic and
neurotoxic in a variety of laboratory animal studies. It occurs in common foods
such as bread, toast, potato chips, fries,
cereals and coffee.
Renaissance Ingredients isolated a
strain of bakers yeast with an accelerated
natural ability to consume asparagine.
The acrylamide-reducing (AR) yeast has
been found to cut acrylamide by 80% in
bread and up to 95% in other foods, according to tests described by the company's president, Matthew Dahabieh, PhD.
"These results confirm the efficacy, simplicity and seamlessness of using our AR

often called "the sunshine vitamin." This
idea springs from the fact that S. cerevisiae naturally produces ergosterol, the
precursor of vitamin D, and is a base
for manufacturing vitamin D dietary
supplements.
The bakers yeast division of
Lallemand turned the idea into Vita D
yeast to enable natural fortification of
grain-based foods with the essential vitamin. "Consumers are more aware of
vitamin D benefits and risk of deficiency," Mr. Edwards said. FDA recognized
vitamin D earlier this year by allowing it
to be called out in the revised Nutrition
Facts Panel.
In a proprietary process, the company
exposes its bakers yeast to ultraviolet
light, naturally transforming the sterols present in yeast into vitamin D. No

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Bakers yeast is relatively easy to
inactivate, but even in this condition,
it is a fount of functional ingredients.
yeast in bread and toast," he said. "In
most cases, the acrylamide content of
toasted bread made with it is less than
that of untoasted bread made with conventional bakers yeast."
The AR yeast provides all the leavening function of conventional bakers
yeast. Last year, Renaissance filed for a
US patent on its AR yeast and received
provisional coverage. Earlier this year,
the Food and Drug Administration
(FDA) issued a "no questions" letter when the company submitted a
Generally Recognized As Safe petition.
"We are now looking to demonstrate
this efficacy in pilot-scale trials by working closely with additional interested industry partners," Dr. Dahabieh said.

Nutritional boost
Now a few years old, vitamin-D enriched yeast promises a unique answer
to the persistent inadequate intake
among Americans of this vital nutrient,

chemicals or synthetic additives are involved. Thus, Vita D yeast products are
non-fortified and vegetarian sources of
vitamin D. The yeast's leavening and flavor contributions remain intact. Studies
in bread indicate the vitamin was stable
to heat and oxidation. Lallemand has
equipped all of its North American
plants to use the process for all of its
yeasts (fresh cream, fresh compressed
and instant dried yeast).
Acting on a petition filed by Lallemand,
FDA increased the amount of vitamin D
allowed in bread and baked goods to
400 IU per 100 g of product, up from 90
IU, when making bread with vitaminenhanced bakers yeast. This allows bakers to claim their products as "high,"
"rich in" or "excellent" sources of vitamin
D."But you can only claim that amount
if you use yeast with vitamin D," Mr.
Edwards emphasized. You can't make
the claim by fortifying your product
separately with vitamin D." Levels of the

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Baking&Snack - December 2016

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