RSBC has received a multi-year, non-repayable contribution from the National Research Council of Canada Industrial Research Assistance Program (NRC-IRAP) to further its research and development on its proprietary, non-GMO yeast strains.
The privately-held applied life sciences company develops novel yeast strains for commercialization for the global food and beverage industries, including Acrylow, an acrylamide-reducing yeast for baked goods and snacks.
Axing acrylamide
Studies have shown that acrylamide – a by-product of heating asparagine, an amino acid naturally found in carbohydrate-rich foods like dough, bread and toast – can cause cancers and other major ailments.
However, RSBC has developed a yeast that naturally reduces acrylamide by consuming asparagine with asparaginase, a protein that is normally inactive.
Using traditional techniques, the researchers have adapted the yeast to activate the asparaginase protein and its acrylamide-reducing ability.
According to Dr Matthew Dahabieh, chief science officer at RSBC, the monies from IRAP will aid RSBC to further research on next-generation non-GMO yeasts and will enable to company to commercialize them.