Functional Technologies Corp.: Hydrogen Sulfide Reducing Yeast Technology Receives Industry Recognition
VANCOUVER, BRITISH COLUMBIA--Functional Technologies Corp. (TSX VENTURE:FEB) reports that The American Vineyard Foundation (AVF) recently announced that it welcomes the next stage in the commercialization of the proprietary hydrogen sulfide (H2S) reducing yeast technology developed at the University of California at Davis (UC Davis). H2S is one of the most common occurring sensory defect problems in winemaking. This proprietary yeast technology, developed by Dr. Linda Bisson at UC Davis' Viticulture and Enology Department, has long been supported and funded by the AVF.
"The AVF has been a longtime supporter of Dr. Bisson's work in the area of H2S prevention. Our wine industry surveys continue to identify hydrogen sulfide as one of winemakers' biggest concerns, so we are enthused to see this yeast technology moving closer to commercialization," commented John Cole, AVF's Enology Project Review Committee Chairman and the Director of Wine Production at Kendall Jackson. "I can personally attest to the H2S problem and the significant impact it presents to winemakers. In my opinion, a preventative natural solution that deals with H2S will be very useful and appealing to the wine industry as a whole."
H2S is a colorless volatile gas which produces a distinctive unpleasant odor of rotten eggs in wine, beer, and other fermented beverages. Unless H2S is removed from wine promptly, it can react with other wine materials and form other off-odors and off-flavors which can be difficult and costly to remove.
"The financial support from the AVF for this H2S prevention work at Dr. Bisson's lab demonstrates the industry demand and keen interest for a solution to the H2S problem," commented Garth Greenham, Functional Technologies' President and Chief Operating Officer. "We look forward to working with all commercial wineries as we introduce this proprietary H2S prevention technology under the Phyterra Yeast brand."
"We are fortunate to be able to participate in this exciting opportunity and recognize the foresight exhibited from the visionary people at AVF and UC Davis in teaming together to solve this long standing issue in wine production," commented Geoff Lee, Functional Technologies' Vice President of Corporate Development. "We look forward to moving this compelling technology forward to the next stage of commercialization, to fulfill the original mandates and objectives of making this technology and its products readily available to the global wine industry, while continuing to build on the relationships we are proud to have established with the AVF and UC Davis."
About American Vineyard Foundation
Established in 1978 to raise funds for research in viticulture and enology, the AVF is a wine-industry sponsored non-profit organization funded by growers and vintners. The AVF also manages research funding to the wine industry that is provided by the U.S. Department of Agriculture and the California State Competitive Advantage Program. Since its founding, the AVF has funded nearly $20 million in wine and grape-related research. For a complete listing of the funded research projects or more information regarding the AVF, check out their Web site at www.avf.org or contact them by e-mail at scott@avf.org.
About Functional Technologies Corp.
Functional Technologies is a functional foods and biological health products company that develops and commercializes advanced yeast products, and other novel biological products, for the food and the health care industries. The company is currently commercializing a platform yeast technology that substantially reduces the formation of ethyl carbamate (also known as urethane, which has been recently reclassified by the World Health Organization up to a Group 2A carcinogen - the same carcinogen class as lead, mercury, acrylamide and diesel exhaust), from wines and other widely consumed fermented beverages and foods. As part of its core focus of improving and enhancing the quality of the global food and beverage supply, Functional Technologies has recently expanded its yeast portfolio through the licensing of proprietary hydrogen sulfide (H2S) reducing technology from the University of California at Davis. H2S is one of the most common occurring sensory defects, and a widespread problem, in wine production. In addition Functional Technologies, through its wholly-owned subsidiary Phyterra Bio Inc., is developing a platform of proprietary biological products, for animal health, utilizing proprietary science in the field of micro-algae.
For further company information, please access our website at www.functionaltechcorp.com.
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