Enzymes can effectively reduce the level of acrylamide in crispbreads, biscuits, snacks, and crackers. In recent times, this chemical substance has raised a number of health concerns.
FoodDrinkEurope, formerly known as the CIAA, launched an acrylamide reduction toolbox to offer the most efficient solutions for assisting the industries concerned. Asparaginases such as Acrylaway have been proven to substantially reduce acrylamide in a broad range of foods. What is truly appealing about Acrylaway is that it works effectively without impacting the tempting flavor and appealing look of the final products. This is a sizable bonus for food manufacturers that are searching for acrylamide-reducing solutions and worried about the continued allure of their products for consumers.
Key benefits
• Substantially reduces the acrylamide level in a wide range of products
• Does not alter the taste or appearance of the final product
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