The company's platform yeast technology enables the activation of these H2
S - and ethyl carbamate-reducing attributes, found to be naturally inherent in yeasts, into any desired yeast strains. Additional yeast strains are being developed not only for wine, but also for the production of sake (rice wine), brandy and distilled spirits. In future, the company will be seeking to develop and commercialize proprietary versions of leading brewer's and baker's yeasts. The company's technology has enabled the development of acrylamide-reducing yeast strains that could be applied not only to the baker's yeast marketplace but also to many additional food product manufacturing processes.