Uncategorised Renaissance Ingredients’ Testing sees 70 per cent Acrylamide Reduction in Fried Potato Products A laboratory-scale analysis of Renaissance Ingredients’ acrylamide-reducing (AR) baker’s yeast showed an average 70 per cent reduction in the presence of carcinogen acrylamide in fried potato productsRead More Staff WriterNovember 3, 2015, 1:43 pmNovember 3, 2015