Renaissance BioScience receives funding to advance next-generation yeast R&D
![The National Research Council of Canada is giving Renaissance BioScience a funding boost to further develop its novel yeasts. Pic: ©iStock/13-Smile](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_large/1/4/5/3/5743541-1-eng-GB/Renaissance-BioScience-receives-funding-to-advance-yeast-R-D.jpg)
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.