Acrylamide makes business headlines

A legal battle in the US sheds light on acrylamide regulation. Read more in Business Insider, one of the most widely-read business media in the world.

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Some European voices argue that current limits on acrylamide should be even tighter. See recent articles in the news magazine L’Express (in French) and from the European Consumer Organization (in English).

A solution to several challenges

With Novozymes Acrylaway® L, coffee producers can offer consumers great-tasting coffee with over 60% less acrylamide. 

Acrylaway® is a specific, practical and effective enzyme that lets you comply with increasing regulation. Acrylaway® can also improve flavor that sometimes occurs in lower-quality beans.

With a unique pH and temperature range, Acrylaway® offers producers the greatest degree of flexibility and consistent results. 

Improved flavor

In addition to reducing acrylamide levels, Acrylaway® L reduces the bitter taste sometimes associated with lower-quality coffee beans. Acrylaway® improves flavor, and offers an opportunity to optimize blends across different coffee bean types.

How acrylamide is formed

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction.

Broadest range of applications

Acrylaway® works effectively in the broadest range of applications, offering solutions for coffee, potato-based snacks, French fries, baked goods and more.
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How Acrylaway works

Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide.

Download more information about Acrylaway® for Coffee  

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