Using Baker’s Yeast to Reduce Acrylamide

The ability to reduce acrylamide formation will not only mitigate the health threat to both adults and children, it will also enable the food industry globally to provide high-quality products that are as low in acrylamide as reasonably achievable.

Campbell is a Vancouver-based communications consultant who writes for and about food technology companies. Reach him at scampbell@campbellpr.bc.ca.

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