Patent Allowances Received for Hydrogen Sulphide-Preventing Wine Yeasts

Functional Technologies Corp. (TSX VENTURE:FEB)(OTCQX:FEBTF) (the "Company")
announced today that a patent, and a notice of patent issuance, have been
granted for the hydrogen sulphide ("H2S") preventing wine yeast technology
developed by Dr. Linda Bisson at the University of California, Davis ("UCD") and
submitted on behalf of the Company and the Regents of the University of
California ("UC"). These patents have been awarded by the Intellectual Property
Office of New Zealand and the U.S. Patent and Trademark Office, respectively.
The Company licensed the exclusive global rights to this technology in December
2008. These are the first two allowances from the many major wine-producing
countries in which UC has filed for patent protection for the proprietary H2S
preventing yeasts that also yield low sulfur dioxide (SO2).


"We work very hard to develop novel technologies that not only help the wine
industry, but that also have the potential for intellectual property protection
to ensure commercial benefit and to protect the novelty and quality of the
technologies developed," said Dr. Linda Bisson, Professor at the Viticulture and
Enology Department at UCD and the principal investigator/inventor of this H2S
preventing yeast technology. "One goal of ours was to be able to classically
breed this H2S preventing capability into varying genetic backgrounds to provide
an array of options to help the wine industry viably and practically address
what is widely recognized to be a significant production hindrance and product
sensory defect. This has been achieved and now wine yeast strains are
commercially available that prevent the formation of H2S while ensuring low SO2
levels."


H2S is a gaseous byproduct naturally emitted during wine fermentation, and is
associated with a distinct rotten-egg odour. A well-recognized and widespread
industry problem that has long plagued global winemaking, H2S can also form
other reactive compounds that further add to the undesirable odours and flavours
of the wine product. There are indications that even very low levels of H2S can
mask the desirable sensory attributes sought by winemakers.


Functional Technologies' wine yeast strains, which are marketed through its
wholly owned subsidiaries Phyterra Yeast Inc., USA and Phyterra Europe GmbH
(collectively "Phyterra"), possess the proprietary attribute that disables the
yeast's ability to form H2S during the fermentation phase, making them a robust
preventative solution requiring no changes to existing production processes. The
platform technology associated with these yeasts has enabled the cultivation of
a portfolio of wine yeast strains, to serve winemakers and the different
varietals of wines produced, which have generated very positive feedback and use
in their first two seasons of sales.


"The granting of these patents validates our business model of investing in and
developing proprietary yeast technology platforms that have commercially
recognized and practical applications that can generate significant value for
the Company, its strategic partners and collaborators and customers alike," said
Dr. John Husnik, Functional Technologies' Chief Technology and Innovation
Officer.


About Functional Technologies Corp. 

Functional Technologies develops and commercializes proprietary, advanced
yeast-based solutions to significant challenges in the food, beverage and
healthcare industries. The Company's platform improves the performance of innate
yeast functions, and prevents the formation of naturally occurring toxins and
contaminants that either affect final product quality or are classified by the
World Health Organization as probable human carcinogens. Functional
Technologies' lead technologies include yeasts that prevent and reduce the
formation of the foul-smelling hydrogen sulphide (H2S) and the carcinogens
acrylamide and ethyl carbamate (more commonly known as urethane), by-products of
food and beverage processing. These contaminants are found in many commonly
consumed items, such as fermented food products and alcoholic beverages, and
baked and fried foods. For more information, please visit our website at
www.functionaltechcorp.com.