 
Business: Functional Technologies Corp.'s primary focus is to develop and commercialize advanced urea-degrading yeast products to reduce a known naturally occurring carcinogen Ethyl Carbamate. Ethyl Carbamate, also known as urethane, is found in many commonly-consumed yeast-fermented foods and beverages, such as bread, soy sauce, sake, wine, sherry, beer, brandy and whiskey.
Product: The company is treating its product as a "platform technology." It will evaluate opportunities to apply this technology as a solution to reducing Ethyl Carbamate in food and beverage products in which this urea-derived carcinogen is present.
At this time, Functional Technologies has commercialized yeast strains to address the white and red wine, sake and brandy markets. Other yeast strains are in various stages of commercial development.
Market Potential: Primary research and development is focused on developing product for the wine, brandy, sake and distilled spirits yeast markets. It is estimated that these global markets use in excess of 28 million kilograms of yeast annually. Current prices, depending on the specific strain of yeast, are in the range of US$20 per kilogram for basic yeasts up to US$140 for specialty yeasts in wine and brewed or distilled beverages.
Commercial Ready Product: Commercial field trials and sales of wine and other yeast strains began in 2006 and continue in various stages of development in accordance with reaching the company's milestone targets. The development of yeast strains serving other markets continues and is subject to variability in the final research and development phase.
Intellectual Property: An international PCT patent application has been filed for the urea degrading yeast technology. A total of 16 national jurisdictional patent applications have been filed.
Alliances: The Wine Research Centre at the University of British Columbia
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