Maintain fruit integrity
Good to the last bite
Processed fruits, vegetables, and plants need to look their best when they reach the consumers’ breakfast table. When processing vegetables and fruit for use in yogurt, ice cream, toppings and fillings, up to 50% of the raw material is damaged.
In an era with increasing food demand and limited natural resources, making the most of the fruit already harvested is positive for your margins and good for the planet. Novozymes can help you protect the integrity of your fruit during processing.
Products to trust
The power of Acrylaway®
Novozymes Acrylaway can dampen consumer concerns about acrylamide and help create a product they will trust.
Acrylaway® helps cut Acrylamide
Acrylaway helps cut down on acrylamide content by up to 90% in a broad range of foods, including biscuits, snacks, French fries and breakfast cereals.
That’s good news for food manufacturers and consumers focused on food safety. Both the EU and the FDA in the U.S. have expressed concern about the possible carcinogenic effects of acrylamide.
Acrylamide is a chemical compound that is naturally formed in some foods when they are fried, baked, grilled or roasted. Heat converts the amino acid asparagine into acrylamide in a process called the Maillard reaction. Acrylamide is formed during the frying or baking stage of the Maillard reaction. Through a cascade of reactions, asparagine is converted into acrylamide.
Acrylamide and food safety
In 2002, the discovery that acrylamide is naturally formed during the Maillard reaction sparked worries about the possible carcinogenic effects of fried, baked, grilled and roasted foods. Since then, many food manufacturers are keen to reduce the acrylamide concentration of their products.
Is Acrylamide regulated?
While there is no legislation on a global level, the U.S FDA limits acrylamide in various materials that come in contact with food. The FDA has no regulations – only recommendations - on how much acrylamide can be present in different foods.
The EU is preparing legislation requiring Food Business Operators to conduct and document acrylamide mitigation measures on a number of fried and baked food items as well as coffee.
What is an asparaginase?
Asparaginaise is a naturally-occurring enzyme used both as a medicine and in food manufacturing. In food manufacturing, it is used to prevent the formation of acrylamide in food that is fried or baked.
Acrylaway® by Novozymes is a form of asparaginaise. When using Acrylaway®, only asparaginaise is converted, while all other ingredients remain included in the Maillard reaction. This means that acrylamide formation is substantially reduced but the end product still looks and tastes great.
Squeeze more out of your fruit
Juice up your yield and process capacity
Squeeze more juice out of your apples, pears, grapes and berries and remove haze-causing substances from the juices, with help from Novozymes solutions. Our enzymes help you increase juice yield, enhance color, and optimize your process capacity.
Maximizes your raw material and maintain high fruit integrity during processing with Novozymes Novoshape®, a pure, tailor-made pectin esterase
- Higher yield of good quality fruit
- Enhanced visual appearance and texture
- Increased juice retention
- Improved rheological properties
Acrylaway helps cut down on acrylamide content in processed foods by up to 90%. That’s good news for food manufacturers and consumers focused on food safety. Both the EU and the United States have expressed concern about the possible carcinogenic effects of acrylamide.
- Significant acrylamide reduction
- Same tempting taste and appearance of end product