Functional Technologies Corp FEBTF

how high can this go?

[green_CCZ]

they have no competition it seems, small shares float 51mil  ... and food industry is huge, and if they are going to use FEB product, this can go a lot higher very soon   ...  holding strong!

[Tommer3]

Let the long awaited NEWS get absorbed...... this has been a long time in the coming and the making.  Many gave up because of the delay to get this main streamed.  Well rest assured this is now out of the way and the PR drums can beet loudly with confidence AGAIN, . In my opinion, this was a huge catalyst today and once the word spreadS....the skies the limit.  It will all be based

[surly001]

This all sounds positive, but we should show some restraint. The way I read this, was they are working with yeast producer(s) to ensure that the product will be properly produced.  Hope they address the GMO issue as well. After that it will be a sales/marketing program.  But who will be the customer(s)?  Sure they show a lot of promise that it should work in all the snack foods

[Catalystor]

Corn, corn oil, canola oil, soy etc all GMO and in virtually every snack food product, Less so in bread products. Two enzymes out on the market attempti g to address acrylamide  market are both derived from GMO mold spores.   In snack food, yeast product isnt even food ingredient, it is a food processing agent. US department of agriculture are spending millions of dollars developing GMO

[surly001]

Agreed with the grains and the competitor products.  But in this case the company plans to use a live GMO yeast during food processing.  None of these other ingredients contain live GMO.  The company is actually introducing a live GMO yeast into a food production environment.  The competitor products are derived from GMO organisms, but are just the purified enzyme. In baking

[Catalystor]

Temperatures reached in food processing both through friction, and cooking pasteurize the yeast (kill it). as long as the yeast has performed before this happens the efficacy occurs. The heat required to achieve the Chemical reaction between asparagine and reducing sugars to form acrylamide easily pasteurize the yeast. Clearly the company does not appear to be rushing anything, thus the

[green_CCZ]

thank you Catalysor for your posts ... trying to do more DD on FEB and add to my position ... looks very good IMO, they are on the right path and can move up fast from here ...